INGREDIENTS

2 Tbsp. Olive Oil  
1/4 cup Red Wine Vinegar  
1/3 cup  Shallot , chopped 
3 Tbsp.  Cilantro Leaves, finely chopped 
3 Tbsp.  Parsley , finely chopped 
1 Tbsp.  Garlic , minced 
1 tsp.  Rosemary , finely chopped 
1/4 tsp. Red Pepper Flakes  
1/4 tsp. Black Pepper  
1/4 tsp.  Salt  

DIRECTIONS

1.) Whisk together the olive oil and vinegar. Add remaining ingredients and stir. Cover and place in refrigeration for 3 hours for flavor development. Puree to emulsify if desired.