I recommend that you keep a bottle of this dressing around in the kitchen. Not only is it gluten-free, but it tastes delicious on every type of salad I make. You can also make it with rice wine vinegar.
¼ c extra virgin olive oil
¾ c balsamic vinegar
1 clove garlic
½ tsp dried oregano
2 tsp Dijon mustard
1 pinch salt
1 pinch freshly ground black pepper
Combine. Blend together slowly.
From our home to yours, Tina Turbin.