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It kept collapsing
Makes 1 cup Nutritional Info Ingredients 1 (2-ounce) can oil-packed anchovy fillets 2 cloves garlic 3 large egg yolks 1 teaspoon Dijon mustard 1 medium lemon 2 tablespoons olive oil 1/2 cup vegetable oil 2 tablespoons finely grated Parmesan cheese Freshly ground black pepper Equipment Chef's knife and cutting board Medium mixing bowl Whisk Measuring cups and spoons Instructions Make an anchovy-garlic paste
It has adorable ruffle sleeve details, which add flirt and flare to the look, while the longer-length skirt enables it to still be worn to work
Storing your dressing You can store this balsamic vinaigrette in the fridge in a jar or bottle for up to a couple weeks
Also the sage color is beautiful
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