Ingredients
  • 1/2 shallot, grated
  • 2 large cloves garlic, grated
  • 1/2 red chile, grated
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup white balsamic vinegar
  • Juice of 1/2 lemon
  • 1 teaspoon dried oregano or marjoram
  • 2 tablespoons parsley, finely chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup Parmigiano-Reggiano
  • 1/4 cup EVOO – Extra Virgin Olive Oil
Yield
Serves: about 1 cup
Preparation

Place all ingredients in a Mason jar and shake well. Keep in the refrigerator for up to two weeks.
 

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