Ingredients:

  • 1/2 cup white wine vinegar
  • 1 tbsp fresh lemon juice
  • 2 tbsp honey
  • 1/2 cup extra virgin olive oil
  • 1/4 cup avocado oil
  • 1 tbsp mayonnaise
  • 1/4 cup finely grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp coarse black pepper

Instructions:

  1. Whisk the acids: Combine 1/2 cup white wine vinegar and 1 tbsp lemon juice in your bowl. Note: Starting with acids ensures the salt and honey dissolve completely.
  2. Add the sweeteners and salt: Stir in 2 tbsp honey and 1/2 tsp salt. Mix until no granules remain.
  3. Hydrate the herbs: Add 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp dried parsley, and 1/4 tsp black pepper. Let this sit for 2 minutes. Note: This softens the dried herbs for a better mouthfeel.
  4. Introduce the emulsifier: Add 1 tbsp mayonnaise to the bowl and whisk vigorously until no white clumps remain.
  5. Drizzle the olive oil: Very slowly, add 1/2 cup extra virgin olive oil while whisking constantly. Stop if you see oil pooling on the surface.
  6. Incorporate the neutral oil: Repeat the process with 1/4 cup avocado oil until the mixture looks thick and opaque.
  7. Fold in the cheese: Add 1/4 cup finely grated parmesan. Note: Adding the cheese last prevents it from getting coated in oil, which helps it stay suspended.
  8. Final agitation: Transfer the mixture to a jar and shake for 30 seconds until the color is a uniform, pale gold.
  9. Rest the dressing: Let it sit on the counter for at least 10 minutes before serving. Note: This allows the flavors to meld and the cheese to soften slightly.