Basic Vinaigrette 
This recipe may be easily modified by changing the flavor of the oils and vinegars used, or by adding herbs or sun-dried tomatoes. It can also be cut in half or thirds to make smaller amounts. 

Makes 1 1/2 cups 

1 clove garlic or small shallot, peeled (cut shallot in 1/2-inch pieces) 
3 tablespoons wine vinegar 
3 tablespoons white vinegar or lemon juice (or flavored vinegar) 
2 teaspoons Dijon-style mustard (regular or grainy) 
1/2 teaspoon kosher salt 
1/8 teaspoon freshly ground pepper 
1/2 cup extra virgin olive oil 
1/2 cup vegetable oil or light flavored olive oil 

Pulse on chop 5 times to chop the garlic or shallot
Scrape the bottom and sides of the work bowl.
Add the vinegars, mustard, salt and pepper.
Process on chop until smooth, about 5 seconds. 
Add the oils slowly through one hole in the lid, processing continuously until all the oil has been added, then process for an additional 10 seconds.
Taste and adjust seasonings as needed. This dressing is best made at least % hour ahead, to allow the flavors to blend. Vinaigrette will keep well if covered and chilled for one week. Remove from refrigerator about 30 minutes before serving; may need to reprocess to emulsify if separation has occurred. 

from the Cuisinart Mini-Prep Plus Manual