1 cup dry red wine
7 tablespoon red wine vinegar
3 tablespoon chopped shallots or green onions
2 bay leaves
3 tablespoon Dijon mustard
1/2 cup safflower oil
1/2 cup olive oil
Boil wine, 5 tablespoon vinegar, shallots aqnd bay leaves in heavy small non-aluminum pan until liquid is reduced to 2 tbsp, stirring occasionally, about 10 minutes. Pour reduction into medium bowl; cool. Discard bay leaves.
Whisk remaining 2 tablespoon vinegar and mustard into reduction.
Gradually whisk in both oils. Season to taste with salt and pepper. (Can be prepared 4 days ahead. Cover and refrigerate. Let vinaigrette stand 15 minutes at room temperature and rewhisk before using.)
Makes about 1-1/2 cups.