PAUL'S SORTA FAMOUS SALAD DRESSING

This is the dressing I make for the tossed salad we do with the cold cracked crab Winemaker dinner. The secret is using three vinegars and two oils. Because salt will not dissolve in oil, make sure you dissolve it in the vinegar before adding the oils.

1/2 teaspoonsalt

1/8 Cup Red Wine Vinegar                                                                    

 1/16 Cup balsamic vinegar  

1/16 Cup rice vinegar

1teaspoon dried herbs, Fines Herbes or "Italian blend"

1/2 Cup good olive oil                                                                            

1/2 Cup mild vegetable oil (I like grapeseed oil and olive oil together)

Measure the vinegars into a tight lid jar or small bowl, add the salt and  herb blend                      

shake covered jar or whisk bowl to dissolve the salt, then add oils and mix again to emulsify.

Obviously, you could add mustard (our Balsamic Herb mustard, 1 teaspoon works very well) and/or minced fresh garlic to kick up the flavors, but this basic dressing is very good as is. You can experiment with larger or smaller proportions of oil to vinegar.