Wendy’s Italian Vinaigrette

¼ cup red wine vinegar

1 TBS. Balsamic Vinegar

2 garlic cloves, minced

1 tsp. Dijon mustard

2 TBS. chopped fresh oregano or 2 tsp. dried oregano

¾ cup extra virgin olive oil

Salt and pepper to taste

Makes 1 cup

Combine vinegar, garlic, mustard and oregano in a small bowl. Add olive oil in a slow, steady stream while whisking constantly until the oil is incorporated. Season with salt and pepper and refrigerate in an airtight container until ready to use.