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