1/2 C          Olive Oil
1 T - 1/4 C  Balsamic or Red Wine Vinegar
1 T             Dijon style mustard
1/2 tsp       Freshly Ground Black Pepper
1/2 tsp       Sugar ( cut tartness of Vinegar)
1/2 tsp       Salt
1 tsp          Fresh Thyme, minced
1 tsp          Fresh Tarragon, minced
1 tsp          Fresh Oregano or Mint, minced
1 tsp          Fresh Basil, minced
1 tsp          Fresh Chives, minced

Place all ingredients in a jar, seal the lid tightly, and shake the jar for 10 seconds.
Use immediately or refrigerate. If refrigerated, the dressing will keep for 2 weeks.

6 oz   Raspberries
1/2 C   Red Wine Vinegar
1 T           Dijon Style Mustard
1/2 tsp       Salt
1T Fresh Cilantro
1T Thyme
1T Basil
1 C     Olive Oil or Vegetable Oil

Whisk the raspberries, vinegar, mustard, seasonings, and herbs in a mixing bowl. Slowly drizzle in the oil while continuing to whisk. Use immediately or refrigerate. If refrigerated the raspberry vinaigrette should keep for 2 weeks. Shake well before serving.