5 tablespoons white wine vinegar
2 cloves garlic; sliced
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon dill weed; or fennel leaves
150 ml olive oil; or walnut oil
1-1/2 teaspoons lemon juice
Yield: 250 ml
Mix together the vinegar, garlic and herbs. Place in the refrigerator for about 1 hour (no more). Strain the mixture. Add the strained vinegar to the oil and lemon juice. Chill. Shake well before using.