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“This came from a WE-energy cookbook from chef Mark J Olson, culinary instructor in Janesville, Wisconsin.”
READY IN:
15mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine red wine vinegar, mustard and garlic in a blender and puree for 30 secs. With blender running, drizzle in the oils; add salt and pepper. Remove to a non-corrosive bowl. Stir in herbs and feta cheese. Best when made 1 day in advance.

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