• 2TBS red wine vinegar,
• 1/2 tsp kosher salt
• 1 tsp Herbes de Provence
• 1/4 tsp freshly ground Black pepper
• 2 tsps Dijon mustard
• 1 tsp honey
• 3T olive oil
• 3T walnut oil
• 1 or 2 tsp boiling water

1. Whisk together first 5 ingredients.
2. Whisk in 3 T. olive oil and 3 T. walnut oil
3. Whisk in a tsp or two of boiling water to finish dressing.
4. Vary the amounts to your taste, but start with the basic ratio of vinegar to oil.

After returning from Paris with Herbes de Provence and some great mustard, I had to find a new vinaigrette variation that used the flavors. I found this recipe on Chowhound.com and tweaked it to my purposes.