Ingredients:
-¾ cup olive oil
-½ cup champagne vinegar
-Juice of 1 lemon
-1 shallot, peeled and diced
-2 cloves of garlic
-Salt
-1 tsp Worcestershire
-2 tbsp dijon mustard
Directions:
1. Add all of the ingredients above into a blender. Blend for 2 minutes
2. Store in a sealed container for up to 4 days
Notes:
I use this for my California Salad and Endive Green Apple Salad.
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