¹∕³ cup distilled white vinegar
2 Tbsp. Champagne vinegar
1 small shallot
1 small garlic clove
2 Tbsp. whole-grain mustard
1 Tbsp. chopped red bell pepper
1 Tbsp. sugar
1 tsp. kosher salt, plus more to taste
Pinch of dried oregano
Pinch of dried basil
Pinch of red pepper flakes
Pinch of freshly ground black pepper
1½ cups canola oil
• In a blender, combine the white vinegar, Champagne vinegar, shallot, garlic, mustard, bell pepper, sugar, salt, oregano, basil, red pepper flakes and black pepper on high 20 to 30 seconds.
• With the blender running on medium speed, stream in the oil until emulsified. Season to taste with salt.
• The remaining dressing will keep, covered and refrigerated, up to 2 weeks.