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– ½ C Olive Oil – ½ C Red Wine vinegar – 2 T Dijon Mustard – 2 T Agave – ¼ tsp Dried Oregano – ¼ tsp Sea Dalt – Pinch Black Pepper – ¼ C Shallot chopped – 2 Garlic Cloves
Emulsify all ingredients in a high speed blender until the dressing is perfectly creamy. Transfer to a glass container for storage in the refrigerator for up to 14 days.