3 tablespoons balsamic vinegar
1 tablespoon sherry wine vinegar (or red wine vinegar)
1 tablespoon Dijon mustard
1 small shallot, minced
1/2 teaspoon fresh thyme leaves, minced
1/2 cup extra virgin olive oil
1/3 cup walnut oil*
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground white pepper
In a medium bowl, whisk together the balsamic and sherry or red wine vinegars, the Dijon mustard, minced shallot and minced thyme. Slowly whisk in the oils and when emulsified, season to taste with salt and pepper. Refrigerate in a covered container. It will keep for three weeks to four weeks. When ready to use, whisk again.
*Recipe Note: My husband has a dislike of walnuts so I did not use the walnut oil but rather used all olive oil.