Old Bay Vinaigrette

I made an Old Bay Vinaigrette today.  The inspiration for this dish came about because of a purchase from the deli counter at grocery store yesterday.  There was a Chesapeake Turkey that was roasted in the store.  This sounded very intriguing to me.  So, I bought a pound of it.  I had already planned on having chef salad at least one day this week for lunch and thought that an Old Bay Vinaigrette would be a nice complement to the meat.  I did not really find a recipe for this online, but I did find some good information on how to make a vinaigrette.  I used this information to come up with my own recipe.  With lent on the horizon I may try a salad with crab meat and/or shrimp with this vinaigrette.

Ingredients:

• 2 cups Extra Virgin Olive Oil
• 2/3 cup Red Wine Vinegar
• Juice from 1/2 a lemon
• 1-2 cloves garlic, minced
• 2 tablespoons Old Bay

Combine all ingredients in glass container (do not use aluminum) and mix with immersion (hand) blender.  I am sure a food processor or regular blender could be used as well.  Allow to sit at room temp for 1-3 hours.