Zinfandel Vinaigrette Recipe

1/4 cup each olive oil and vegetable oil
2 tablespoons zinfandel
2 tablespoons red wine vinegar
1 tablespoon minced shallots
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
Dash of black pepper

In a jar, combine all ingredients; shake to mix thoroughly. Use at once, or refrigerate up to 1 week. Shake again before adding to a salad.