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I love the flavors in this vinaigrette.  Of course, the most prominent would be the kalamata olives.  I decided to mince them into the vinaigrette to more evenly distribute the olive flavor throughout the salad rather than a strong bite here and there.  The recipe below makes about 1 1/2 cups of dressing.  It will keep in the refrigerator for up to 3 weeks.  Homemade and delicious!

Kalamata Olive Vinaigrette

 2 tablespoons each water, lemon juice, and red wine vinegar
2 tablespoons parmesan cheese
2 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1 large clove garlic, chopped
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup olive oil
10 pitted kalamata olives, minced

 Romaine lettuce leaves
Red onion, thinly sliced

 1)  Place all ingredients up to black pepper into a blender.  Blend on low, while the blender is on, add the olive oil in a drizzle until all is incorporated.  Pour into a bowl and add the minced olives.

2)  Place lettuce leaves on a plate with some sliced red onion.  Drizzle with salad dressing.  Makes about 1 ½ cups of dressing.  Keep refrigerated for up to 3 weeks.

Enjoy!

Angie