Ingredients
  • ½ shallot, grated
  • 2 large cloves garlic, grated
  • ½ red chile, grated
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ¼ cup white balsamic vinegar
  • Juice of ½ lemon
  • 1 teaspoon dried oregano or marjoram
  • 2 tablespoons parsley, finely chopped
  • 1 teaspoon thyme, chopped
  • ¼ cup Parmigiano-Reggiano
  • ¼ 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.