In a medium bowl, whisk together the balsamic and sherry or red wine vinegars, the Dijon mustard, minced shallot and minced thyme. Slowly whisk in the oils and when emulsified, season with salt and pepper. Refrigerate in a covered container. (It will keep for 3 to 4 weeks.)

When ready to use, whisk again.

This recipe yields about 1 cup.

Comments: Every restaurant and every household should have its own house dressing. Choose your favorite oil and vinegar and feel free to add a variety of herbs and spices. Always keep a batch mixed up in the refrigerator for salads, tomatoes, and all kinds of fresh vegetables.