Arrived just in time for Thanksgiving! Bowl from hollandbowlmill Salad dressing comes from one of our dearest friends, who is a food scientist turned art dealer! richard.rhoda.1 Richard’s Mason-Jar House Vinaigrette Yield: About 1 ½ cups Ingredients Coconut vinegar — 10 tablespoons (white wine /apple cider vinegar may be used instead) Canola oil — 1 cup Extra-virgin olive oil — 3 tablespoons + 1 teaspoon Water — 5 tablespoons Fresh lemon juice — 3 tablespoons Dried oregano — ⅛ teaspoon Granulated sugar — 1 tablespoon Kosher salt — 2½ teaspoons Freshly ground black pepper — ¼ teaspoon Fresh garlic — 2–3 cloves, minced Instructions 1. Combine ingredients: Add all ingredients to a clean pint-size mason jar or another container with a tight lid. 2. Emulsify: Seal and shake vigorously until the dressing is completely blended and slightly thickened. 3. Taste and adjust: Add more salt, pepper, or lemon juice to balance the flavor to your liking. 4. Store: Refrigerate for up to 1 week...