Ingredients:

  • 1/4 cup Red Wine Vinegar (60 ml)
  • 1 1/2 teaspoons Dried Oregano (7.5 ml)
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Dijon Mustard
  • 1 small Garlic Clove, finely minced
  • 1 teaspoon Honey or Maple Syrup (Optional)
  • 1/2 cup Extra Virgin Olive Oil (120 ml)

Instructions:

  1. Finely mince or grate the garlic clove until almost paste-like.
  2. In the mixing jar or bowl, combine the Red Wine Vinegar, Dried Oregano, Salt, Pepper, Dijon Mustard, minced Garlic, and optional Honey or Maple Syrup.
  3. Whisk vigorously or shake the mixture briefly. This step allows the salt to dissolve completely and the dried oregano to 'bloom' (rehydrate) in the acid, releasing maximum flavor.
  4. Slowly drizzle the Extra Virgin Olive Oil into the mixture while whisking constantly. If using a jar, secure the lid and shake hard for 30–45 seconds until the dressing appears thick and opaque (emulsified).
  5. Taste the dressing and adjust seasoning as necessary. You might need a touch more salt to bring the flavors forward, or a dash more vinegar for brightness.
  6. Transfer the dressing to an airtight container and refrigerate for a minimum of 30 minutes. This resting time is essential to marry the flavors.
  7. Remove the dressing from the fridge 10 minutes before serving. Shake or whisk briefly again before pouring, as the emulsion may slightly separate while resting.