2 c. extra virgin olive oil
1 c. vegetable oil
1 c. red wine vinegar
1/4 c. pommeroy mustard
1/2 c. maple syrup
2 each shallots, chopped fine
Salt & cracked black pepper to taste

1. Mix vinegar and syrup in large stainless steel bowl.

2. Combine oils and whisk into the vinegar mixture slowly.

3. Add the shallots and season with salt and pepper to taste.

4. Whisk in the mustard until completely incorporated. Makes 1 quart of dressing.