Red Wine Vinaigrette
1/4 cup olive oil
1 medium red onion, minced
1 tsp. lemon zest, or the zest from half a lemon
1 cup red wine
1 tsp. oregano, chopped
1 tsp. thyme, chopped
1 tbsp. Dijon mustard
1/2 cup red wine vinegar
1 cup water
1/2 cup olive oil
sea salt
ground pepper

In a medium pot over medium high heat, heat 1/4 cup olive
oil. Add red onion and lemon zest and sauté until onion is
translucent. Deglaze with red wine, then add the oregano and
thyme. Reduce liquid by 90% or until cooked down to a syrup.
Allow to cool to room temperature. Let cool slightly.
Pour syrup into a blender, add the mustard, and purée. Season
with salt and pepper then add the red wine vinegar. With blender
still running, drizzle in the water and 1/2 cup olive oil.
Pass the blended dressing through a fi ne sieve and adjust salt
and pepper to taste.