Herbal Red Wine Vinaigrette

 
1/3 cup red wine vinegar
1 T. Dijon mustard
1 T. garlic, minced
1/2 t. salt
1/4 t. pepper
1/4 cup freshly chopped parsley
3 T. freshly chopped basil
2 T. freshly chopped chives
2 T. freshly chopped mint
3/4 cup olive oil
 

In a small bowl, combine the red wine vinegar, mustard, garlic, salt, and pepper, and whisk well to combine. Stir in the herbs. Drizzle in the olive oil while whisking constantly, until the vinaigrette is emulsified.

Yield: 2 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett