Parmesan Vinaigrette (2)

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½ cup olive oil

3 Tablespoons white wine vinegar

2 Tablespoons dry red wine

1 Tablespoon sugar

1 clove garlic, crushed

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

½ teaspoon paprika

¼ teaspoon dry mustard, or 1 teaspoon Dijon mustard

1/8 teaspoon fresh ground black pepper

 

Place all ingredients in covered glass jar.

Shake well until blended.

Makes 3/4 cup.

Can store in refrigerator for up to 2 weeks.

 

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