Herbed Marmalade Marinade

Use as a salad dressing, vegetable marinade and sandwich spread, as a marinade for chicken thighs and zucchini that are destined for the grill, and for chopped salads.

2/3 C. extra-virgin olive oil

3 T. red wine vinegar

3 T. freshly squeezed lemon juice

2 T. lemon or orange marmalade

2 garlic cloves, minced

1 T. dried basil

1 T. dried oregano

1 T. dried thyme

2 tsp. dry mustard

1 tsp. fine sea salt

1/4 tsp. freshly ground black pepper

In a blender, combine the olive oil, vinegar, lemon juice, marmalade, garlic cloves, basil, oregano, thyme, mustard, salt and pepper. Blend until just incorporated and pour into a mason jar for storage. It will keep in the refrigerator for up to 1 month.