1/2 cup red wine vinegar
1 shallot Brunoise shallots
1 clove minced garlic
1 tsp. Dijon mustard
1 tsp grainy mustard
1/2 cups 90/10 vegetable oil/olive oil blend
1 teaspoon chopped parsley
1/2 teaspoon chopped fresh tarragon
Salt and pepper to taste

In mixing bowl, mix first five ingredients. Slowly whip in blended oil. Season to taste with salt and pepper. After vinaigrette is done, add the fresh chopped parsley and tarragon.