I made this for a dinner a couple of weeks ago and now keep some on hand in the fridge. It is lovely and light and fresh tasting.
1 Tbs. Dijon mustard (I used a green pepper corn Dijon)
1 Tbs. minced shallot
1 tsp. minced garlic
2 Tbs. white wine vinegar
2 Tbs. water
1/2 C. canola oil
1/4 C. EV olive oil
coarse salt and freshly ground pepper to taste.
Put it all in a jar and shake well. We used it on a green salad with fresh herbs, toasted pecans, and pommegranet seeds.