3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon sherry vinegar
1 tablespoon coarsely chopped fresh rosemary
1/2 large shallot, coarsely chopped
1 garlic clove, coarsely chopped
1 tablespoon dark brown sugar
1/2 teaspoon salt
Freshly ground black pepper
Blend all the ingredients for the dressing in a blender or food processor until they are emulsified, meaning the dressing is creamy and does not separate. Set aside.
From The Herbfarm Cookbook by Jerry Traunfeld
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