Provence Vinaigrette - cooking recipe

Ingredients

1/4 c. Dijonnaise
3 Tbsp. balsamic vinegar
1/2 c. chopped spring onions
2 Tbsp. fresh rosemary, chopped
2 Tbsp. fresh thyme, chopped
salt and pepper
2/3 c. olive oil

Preparation

Stir together the first 6 ingredients.
Gradually whisk in the oil until the mixture is emulsified.
Will keep in the refrigerator for 1 to 2 weeks.