Herb Vinaigrette

2 cups canola or corn oil
2/3 cup olive oil
1 cup white wine vinegar
1 tbsp. Dijon mustard (optional)
Salt and pepper, to taste
1 garlic clove, peeled

Mix-ins (amounts for 1 cup dressing): 1 tsp. dried herbs such as oregano, basil, thyme or a blend or 1 tsp. prepared pesto or 1 tbsp. chopped capers or black olives  or 1/4 cup chopped fresh herbs such as basil, dill, parsley or a blend.  In a quart jar, combine the oils, vinegar and mustard. Season with salt and pepper to taste, and add the garlic clove. Cover and refrigerate. Before using, shake well and pour about a cup of dressing into a smaller jar. Add the mix-ins of your choice, cover and shake. Makes 4 cups.