Zinfandel Vinaigrette


3/4 cup extra virgin olive oil
2 ounces sherry wine vinegar
2 tablespoons minced shallots
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 clove garlic, minced
salt and pepper to taste


Whisk together the olive oil, wine or sherry vinegar, shallot, parsley, basil, garlic, salt and pepper. Allow to refrigerate overnight. Remove from refrigerator and serve at room temperature.