Italian Dressing

1 cup of dressing

I recently saw several online chefs who made confit tomatoes or garlic suggest using the resulting flavored olive oil in salad dressing. After doing my first batch of confit cherry tomatoes, garlic, and basil, an Italian dressing seemed like the final destination for the delicious oil.

• 3/4 c olive oil (from confit)
• 1/4 c red wine vinegar
• 1 tsp lemon juice
• 1 tsp honey
• 1 tsp salt
• 1/2 tsp thyme (dried)
• 1/2 tsp oregano (dried)
• 1/2 tsp basil (dried)
• 1/2 tsp parsley (dried)
• 1/8 tsp red pepper flake
• black pepper to taste (freshly ground)
• 2 tbsp parmesan cheese (grated, optional)