This tart dressing is excellent for cooked pastas and vegetables, creating an instant salad out of almost anything. It's wonderful over tossed salads or slices of ripe home-grown tomatoes or drizzled over a submarine sandwich. In winter add a tablespoon of a dry herb called ""salad herbs"". In summer, add fresh herbs.
When I make this dressing I use my own Chardonnay Wine Vinger. I make it using Fresh Basil from my garden, about three large sprigs. Place this in a pretty bottle with a tall neck. Then add 1 cup plain vinger and one bottle of chardonnay wine. Use an inexpensive version. Let it sit for two weeks.
