3 Tbsp. balsamic Vinegar
1 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
3/4 cup extra-virgin olive oil
Salt and pepper, to taste
Combine vinegars, mustard and garlic in a blender. While the blender is running, slowly add the olive oil and process until thick. Season with salt and pepper.
Store in a covered container and refrigerate for up to 1 week.
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