Patti's Lemon-Oregano Vinaigrette

This lovely tasting vinaigrette recipe is one I found over at Recipezazz. The recipe author is luvcookn. She writes in the recipe intro: "This is a nice tart-sweet dressing that is quite versatile. It can be used as a condiment for grilled salmon, or on salad greens. This dressing will keep refrigerated for 3 to 4 days."

Make sure you use fresh lemon juice and not the bottled stuff or this will not taste the same.

INGREDIENTS

1 garlic clove

1 1/2 teaspoon finely grated fresh lemon zest

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1 1/2 teaspoon Dijon mustard

1 1/2 teaspoon liquid honey (or agave)

3 tablespoon extra virgin olive oil

2 tablespoons vegetable oil

1 1/2 teaspoon chopped fresh oregano

Salt and pepper, to taste

DIRECTIONS

Place first 6 ingredients in small blender or a hand blender.

With motor running, pour in olive and veggie oils until well incorporated.

Pour into a jar, add the oregano, salt and pepper.

Twist on the lid and shake.

Refrigerate.

Shake well before serving.