| |
1 CUP BALSAMIC VINEGAR
|
| |
1/2 CUP WALNUT OIL
|
| |
1/2 CUP OLIVE OIL
|
| |
2 CUPS CANOLA OIL
|
| |
2 MINCED SHALLOTS
|
| |
1 TBS DIJON MUSTARD
|
| |
1/2 CUP RED PORK WINE
|
| |
3 TBS WHITE SUGAR
|
| |
DRIED OREGANO
|
|
|
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FRESH THYME TO TASTE
|
| |
DRY BASIL TO TASTE
|
| |
KOSHER SALT TO TASTE
|
| |
TABLE GROUND BLACK PEPPER
|
|
