Ingredients
- 1/4 cup white wine vinegar
- 1 1/2 ounces Door Artisan Romano cheese, grated (1/2 cup)
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 6 tablespoons olive oil
- Salt and pepper to taste
Cook
Put in jar, shake vigorously and put in fridge for 30m. The longer you leave it the more mellow the garlic.
You can also put in the blender, but it’s not needed.