Black Pepper Vinaigrette

Recipe from


Ingredients

3/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons tarragon or white wine vinegar
1/2 teaspoon salt
1 tablespoon coarsely ground pepper
1/4 teaspoon dry mustard
1 teaspoon chopped fresh or 1/4 teaspoon dried basil
1 teaspoon chopped fresh or frozen chives
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1 (2-ounce) jar diced pimientos, drained

Preparation

Whisk together all ingredients.

Note: We used Colman's mustard.

Note:

Executive Chef Stephens W. Adams, and Team,

Biltmore Estate,

November 1998