Title: Basic vinaigrette
 Categories: Dressing
      Yield: 8 Servings
 
      1 c  Green; fruity olive oil
    1/2 c  Balsamic vinegar
    1/2 c  Red wine vinegar
      1    Shallot; peeled and minced
           -finely
 
  Put together in a jar and shake
  well, Store in refrigerator.  Shake vigorously to mix oil and vinegar
  before using some on a salad.  I prefer to add salt to the salad
  itself at the last minute rather than include it in the dressing.
  Somehow that tastes batter to me. This will keep for at least a
  month, gradually changing character so that each salad is a little
  different than the last. If it gets a little heavy on the vinegar
  with use, add a bit more olive oil late in the game.