I started with a piece of foil and placed some chopped oregano, basil and a couple crushed garlic cloves. I drizzled about a teaspoon of olive oil over these items on the center of the foil and seasoned it with a little salt and pepper. Then I folded the foil into a pouch and roasted it in the toaster oven at 450F for about 30 minutes.
While the garlic and herbs were roasting, I put the dry ingredients into the Kuhn Rikon Vase Whisk. I used about 2 tablespoons of brown sugar, a half teaspoon of dry mustard powder, a dash of salt and pepper.
When the garlic and herbs were nicely roasted, I added it into the vase whisk with as much of the flavored oil on the foil I could get.
I poured in about a third cup of corn based distilled vinegar to comply with my diet restrictions and about two-thirds of a cup of extra virgin olive oil.
Then I put the top on my Kuhn Rikon and turned it to the position that displays the shake icon and shook it up! Then turn the top to the pour icon and drizzle over my salad. That simple!
This Kuhn Rikon Vase Whisk is awesome. It's a bit pricey at about $25, but I'm sure I'll get my money's worth in no time.