1/2 c Olive oil
1/4 c Red wine vinegar
1/4 c Crumbled feta or goat cheese
1 Garlic clove (or more), minced or crushed
1 tablespoon Dijon-style mustard
2 tablespoon Finely minced fresh thyme
1 tablespoon Minced fresh marjoram
1 tablespoon Minced fresh oregano
1 teaspoon Honey or sugar
1/2 teaspoon White pepper
1/8 teaspoon Salt
Place all ingredients in a jar, seal tightly, and shake vigorously for 10 seconds. Use immediately or refrigerate. Shake again before serving. If kept refrigerated, the vinaigrette should keep for up to two weeks.
Makes 1 cup