¼	cup Dijon mustard
3	tablespoons white wine vinegar
¾	cup olive oil
2/3	cup chopped shallots
2	tablespoons chopped fresh rosemary
2	teaspoons chopped fresh sage

Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature; mix dressing thoroughly before using.)

Makes about 1 ½ cups

 

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