Red Wine Vinaigrette
by Christina Meyer-Jax, Tastemaker in Residence
1/3 cup Pompeian Red Wine Vinegar
1/4 tsp Salt (optional)
1/4 tsp Black Pepper
1/4 tsp Pizza seasoning
1 cup Pompeian Extra Virgin Olive Oil
- Mix vinegar, (salt) and black pepper with a fork or wire whisk. Slowly whisk in oil until well blended.
- Serve over salad. Best to refrigerate after use.