Balsamic Vinaigrette

When I lived in Iowa my favorite place to eat was a small family owned restaurant called Devotay. The menu was a fresh and delicious assortment of Mediterranean inspired tapas, entrees and desserts. The balsamic vinaigrette was used as a base for many of the dishes and served on all salads with capers and a pinch of salt. Devotay is definitely one of the many things I will miss about Iowa.

This recipe makes a lot, 20 oz. So if you want less cut it in half, duh!

1 cup extra virgin olive oil

1 cup canola oil

3/4 cup balsamic vinegar

1/4 cup dijon mustard

1/3 teaspoon black pepper

1/4 teaspoon salt

2 shallots

Place shallots, Dijon, pepper, and salt into food processor and chop fine. Add vinegar and pulse. While running the processor, slowly add the olive and canola oils to emulsify. The oil may not all fit in the processor so mix in remaining oil in storage container with a whip. Be sure to run the processor until the mixture looks creamy, 2-3 minutes. Store covered in the refrigerator.