INGREDIENTS

  • 1/4 cup red wine vinegar
  • 2 teaspoons dijon-style mustard
  • 2 garlic cloves , smashed
  • 1/4 cup olive oil
  • 1/4 cup canola oil
  • salt and pepper, taste
  • 1 tablespoon fresh thyme or basil leaves , finely chopped
  • 1/4 cup feta cheese , crumbled

DIRECTIONS

  1. Combine red wine vinegar, mustard and garlic in a blender and puree for 30 secs. With blender running, drizzle in the oils; add salt and pepper. Remove to a non-corrosive bowl. Stir in herbs and feta cheese. Best when made 1 day in advance.