---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dressings, Sauces, Salads, Herbs
       Yield: 1 servings
     1/2 c  Olive oil
     1/4 c  Red wine vinegar
     1/4 c  Crumbled feta or goat cheese
       1    Garlic clove (or more)
            -- minced or crushed
       1 tb Dijon-style mustard
       2 tb Finely minced fresh thyme
       1 tb Minced fresh marjoram
       1 tb Minced fresh oregano
       1 ts Honey or sugar
     1/2 ts White pepper
     1/8 ts Salt
   Place all ingredients in a jar, seal tightly, and
   shake vigorously for 10 seconds.  Use immediately or
   refrigerate.  Shake again before serving.  If kept
   refrigerated, the vinaigrette should keep for up to
   two weeks.
   Makes 1 cup
   Source: Frances Shridan Goulart, Weston, Connecticut
   The Herb Companion, August/September 1993 Typed for
   you by Karen Mintzias