Ingredients:

3 tablespoons water
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
4 teaspoons extra-virgin olive oil
1 heaping teaspoon Dijon mustard
1 shallot, minced
1 small garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper

Directions:

Combine all ingredients in small jar with tight fitting lid; cover and shake well. Use or refrigerate up to 1 week.