- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 9 Times
Can be made ahead of time.
Combine the vinegars in a bowl and whisk to blend. Using an immersion blender, slowly drizzle in the extra virgin olive oil, olive oil, and canola oil. Season to taste with salt and white pepper.
Transfer the vinaigrette to a jar and refrigerate, tightly sealed, until ready to use. The vinaigrette will not stay emulsified; be sure to whisk well before using.
Nutritional information is based on 16 servings.