½ White Wine Vinegar
1 tablespoon freshly ground Black Pepper
2 tablespoons Dijon Musard
1 tablespoon Italian Herb Mix or a combination of fresh herbs, such as Basil, Oregano, Thyme & Italian Parsely, chopped
Lemon Juice, about 2 teaspoons
2 cups Olive Oil
2 tablespoons sugar Salt & Pepper, to taste
Whisk together the red & white vinegar, black pepper, dijon mustard, the herbs & fresh lemon juice in a bowl.
Slowly whisk in the oil in a steady steam.
Add the sugar, salt & pepper, to taste.
Store in an airtight container in the Refrigerator for about 2 weeks
Yields about 3 cups