Shallot Zinfandel Vinaigrette

1/4 c each olive oil and vegetable oil
2 tablespoon Zinfandel
2 tablespoon red wine vinegar
1 tablespoon minced Erickson Ranch shallots
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
Dash of black pepper

In a jar, combine all ingredients; shake to mix thoroughly. Use at once or refrigerate up to 1 week. Shake again before adding to a salad. Makes 3/4 cup dressing

Enjoy!