Recipes · Appetizers
Ingredients
- 1/3 cup white wine vinegar
- 1 Tbs. Dijon mustard
- 2 Tbs. garlic confit (click here for recipe)
- 1 cup extra virgin olive oil
- 2 Tbs. fresh chopped Italian parsley
- Salt and pepper, to taste
Method
Blend vinegar, mustard, and garlic confit in a food processor or blender. Slowly drizzle in the oil, then add parsley, salt, and pepper.
