½ cup olive oil

1/3 cup white wine vinegar

1 Tablespoon Parmesan

1 clove garlic, crushed

1/2 teaspoon sugar

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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