INGREDIENTS
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3/4 cup extra-virgin olive oil
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2 tablespoons white wine vinegar
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2 tablespoons red wine vinegar
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1 large garlic clove, grated
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1 tablespoon shallots or onion, grated
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1 tablespoon red bell pepper, finely chopped
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1 teaspoons Dijon mustard
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1/2 teaspoon honey
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1 teaspoon fresh oregano, chopped
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1 teaspoon fresh thyme, chopped
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1 teaspoon fresh parsley, chopped
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1/8 teaspoon red pepper flakes
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Salt and pepper to taste