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Ingredients
2 small garlic cloves, pressed
2 teaspoons sugar
2 teaspoons dry mustard
1 tablespoon vidalia onions, grated
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
1/4 teaspoon crushed red pepper flakes
1/8 cup red wine vinegar
1/8 cup balsamic vinegar
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2 tablespoons lemon juice
1/2 cup extra virgin olive oil
1/2 cup sunflower oil or canola oil
1/4 cup fresh basil, finely chopped
2 teaspoons fresh marjoram, finely chopped
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh parsley, finely chopped
1 teaspoon celery seeds
1 teaspoon parmesan cheese (optional)
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Instructions
Whisk garlic, sugar, mustard, grated onion, salt and
pepper, red pepper flakes, vinegars, and lemon juice
in a medium bowl.
Whisk together oils; add to vinegar mixture in a slow,
steady stream, whisking until emulsified.
Whisk in herbs, celery seeds, and Parmesan cheese. Season
with extra salt and pepper. Refrigerate in an airtight
container up to 1 week.
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