Shallot vinaigrette

This is particularly good for fish salads. Keeps for 1-2 days in the fridge. Place ¼ cup roughly chopped shallots, 3 Tbsp white wine (or chardonnay) vinegar, 1 Tbsp balsamic vinegar and 1 tsp dijon mustard in a small food processor. With the motor running, slowly drizzle in ½ cup extra virgin olive oil through the feed tube until well blended. Season with salt and freshly ground black pepper. Makes ¾ cup. Recipe Kathy Paterson