I created this dressing to accompany our Salade Nicoise and loved it so much that it has become a staple dressing for any salad.

Ingredients:
1 shallot, minced
1 garlic clove, minced
4 anchovies (oil-packed), minced
1 ½ teaspoons fresh tarragon leaves, finely chopped
1 tablespoon fresh parsley, finely chopped
2 teaspoons Dijon mustard
1 tablespoon water (if needed)
3 tablespoons white wine vinegar
½ cup extra virgin olive oil
¼ cup canola oil
Sea salt
Freshly ground black pepper

Directions:
Place all ingredients, except the oils, water salt and pepper, in a food processor or medium bowl and mix or whisk until combined.

Mix the two oils together and slowly add them in, mixing or whisking constantly until emulsified and dressing appears pale yellow and creamy.

If the dressing is too thick, adjust with up to one tablespoon of water. Taste and add salt and pepper as desired. Refrigerate for up to one week.