This vinaigrette is great on any type of mixed green, pasta, or marinated vegetable salads.

　　This recipe is an accompaniment for Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes.

Ingredients

　　1/4 cup red wine vinegar

　　3 garlic cloves, minced

　　1 teaspoon Dijon mustard

　　2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano

　　3/4 cup extra-virgin olive oil

　　Salt and freshly ground black pepper to taste

　　N/A freshly ground black pepper

　　Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper and refrigerate in an airtight container until ready to use or up to 1 week.

　　Excerpted from The Foster's Market Cookbook by Sara Foster with Sarah Belk King Photographs by James Baigrie Copyright (c) 2002 by Sara Foster with Sarah Belk King Photographs by James Baigrie. Excerpted by permission of Random House, a division of Random House.Sara Foster is the founder and owner of Foster's Markets, two café takeout shops in Durham and Chapel Hill, North Carolina. She has worked as a chef for Martha Stewart's catering company, as well as for several well-known New York chefs and caterers. Sara has been featured in Martha Stewart Living, House Beautiful, Country Home, and Southern Living and appears regularly on Martha Stewart Living Television. She lives on a farm outside of Durham with her husband, Peter Sellers.Sarah Belk King is a contributing editor for Bon Appétit magazine and a freelance writer. Her articles have appeared in Wine Spectator, Country Home, House Beautiful, Diversions, The New York Times Magazine, and other national publications. She is the author of Around the Southern Table and The Hungry Traveler: France.