Instructions: In a food processor or container, combine shallots, vinegar, egg, oregano, basil, mustard, honey, lemon juice, Tabasco, salt and pepper. With the motor running or while mixing, slowly add olive and canola oils to form an emulsion.

Executive chef Robert Holley mixes assorted field greens with colored bell peppers, red onions, cucumber, radishes and plum tomatoes and tops it with red wine vinaigrette for a vibrant salad singing with flavor. Dressing keeps refrigerated for a week.

Preparation Time: 10 minutes

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