This dressing can be stored in the refrigerator up to 5 days.
1 teaspoon garlic - minced
2 teaspoons shallot - minced
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup red wine vinegar
1 1/3 cups olive oil
3 tablespoons Parmesan cheese - grated
Process all the ingredients except the oil in a blender. Slowly blend in oil. When the oil has been incorporated, stir in Parmesan. Set aside in the refrigerator.
Calories: 333 Calories From Fat: 97%
Protein: 1g Carbohydrate: 1g
Cholesterol: 1mg Sodium: 149mg