mix.
MAKES ABOUT 1 CUP
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
4 teaspoons Dijon mustard
1 small shallot, minced or grated on a Microplane (about
1 tablespoon)
1 medium clove garlic, minced or grated on a Microplane
(about 1 teaspoon)
½ cup canola oil
¼ cup extra-virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Combine all the ingredients in a small container or squeeze
bottle. Seal the container and shake vigorously until
emulsified. The vinaigrette will keep in the refrigerator for
up to 3 months; shake vigorously before using.