There aren’t a lot of fun photos involved in making salad dressing. Just combine the ingredients in your food processor or a jar with a very leak-proof lid. I like to use the food processor because I think the resulting dressing is better combined and a bit thicker.
Use this within a week. After that, the flavors stop being as, well, flavorful.
3/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
1/2 – 1 clove of garlic, minced if not using a food processor
2 tsp dijon mustard
1 1/2 tsp minced fresh oregano leaves, or 1/2 tsp dried
1/2 tsp salt
1/4 tsp pepper
In a food processor, blend together ingredients until well mixed. Store in a leak proof container for up to one week.