Makes 1 1/2 cups
The combination of different acids provides a more complex flavor to the dressing. Make ahead and use throughout the week; enjoy it cold on salads, drizzle over appetizers, or use as an oil and vinegar bread dip.
Ingredients
1cextra virgin olive oil
1/2cbalsamic vinegar
3Tbspsugar or honey
1Tbspdried marjoram
1Tbspdried Italian oregano
2Tbsplemon juice
Salt to taste
Instructions
In a mixing bowl, large jar, or salad dressing shaker, combine all ingredients and whisk (or shake) until combined. Allow dressing to sit in the refrigerator for at least an hour before serving, in order to rehydrate the dried herbs.
Enjoy cold on salads, drizzle over appetizers, or use as an oil and vinegar bread dip.