Herb Vinaigrette Recipe

• ¼ cup of olive oil
• 2 tablespoons of red wine vinegar
• 1 tablespoon of finely chopped fresh oregano
• 2 teaspoons of finely chopped fresh rosemary
• 1 teaspoon of whole grain Dijon mustard
• Salt, to taste
• Freshly ground black pepper, to taste

In a large bowl, combine olive oil, vinegar, oregano, rosemary, and mustard. Whisk the ingredients. Season with salt and pepper. Cover with plastic wrap and chill. This will keep for around three days in the refrigerator. Makes about half a cup.