Por Serves 4
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons burgundy or dry red wine
2 teaspoons sugar
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried crushed thyme
2 teaspoons snipped fresh savory or 1/2 teaspoon dried crushed savory
1/2 teaspoon kosher salt
1/2 teaspoon prepared mustard
Combine ingredients in a screw-top jar. Cover and shake well. Store in refrigerator for up to two weeks. Shake well before using. For a refreshing dessert, we recommend this vinaigrette over an icy combination of fruits.
Give this easy suggestion a try after your clambake.