|2 tbs raspberry vinegar|
|1 tbs balsamic vinegar|
|1 shallot, chopped|
|salt and pepper to taste|
|2/3 to 3/4 cup extra virgin olive oil|
- Combine the raspberry vinegar, balsamic vinegar, shallot, salt and pepper in a small bowl,
- Whisk in the olive oil until well combined.
- Recipe may be doubled.