3 tablespoons unseasoned rice vinegar
2 tablespoons fresh lemon juice
2 tablespoons caper juice
1 tablespoon dry red vermouth
2 teaspoons finely minced shallots
1 anchovy fillet (mashed to a paste)
1 teaspoon Dijon mustard
1 teaspoon Freshly ground black pepper
1/2 cup canola oil
1/4 cup extra-virgin olive oil
5 ounces Earthbound Farm Organic Herb Blend Salad
1/2 cup fresh Italian parsley (leaves only)
1/4 cup fresh celery leaves (chopped if very large)
2 tablespoons fresh tarragon leaves