I make a vinaigrette from local supplies using the herbs in my garden. The recipe varies a bit depending on the season but this is pretty much the basic plan.
1/2 cup balsamic vinegar (nothing local, even the ones who say they are)
3/4 cup extra virgin olive oil (I use Texas Hill Country Olive Company)
1 1/2 tablespoons of dijon mustard (so far no local source)
1/2 teaspoon salt
1 teaspoon lime juice
1/2 teaspoon black pepper
one teaspoon of each chopped finely:
Thyme
Oregano
Basil
Mint
Stevia
Tarragon
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