INGREDIENTS
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1/4 cup red wine vinegar
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1 tablespoon minced shallots
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1/2 teaspoon minced garlic
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 teaspoon Dijon mustard
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2 tablespoons finely chopped kalamata olives
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1/2 cup extra-virgin olive oil
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1/4 cup vegetable oil