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.
