INGREDIENTS:
1/2 teaspoon shallot finely chopped
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons Balsamic vinegar
1 teaspoon honey
1/4 cup vegetable oil
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1 dash black pepper, freshly ground
METHOD:
In a medium bowl combine shallot, mustard, both balsamic and red wine vinegar, and honey. Whisk until well blended. Slowly pour both oils into the bowl, whisking continually until the mixture is well blended. Add salt and pepper and taste for seasoning.
