Summer Herb Vinaigrette

(yields 2 qts.)

2 cloves garlic
4 medium shallots
1 cup cold water
1.25 cup Champagne vinegar
2 teaspoons sea salt
2.75 cups olive oil
1 cup tarragon leaves
4 cups parsley leaves
1.3 cups oregano leaves
1.3 cups basil leaves

Blend the garlic, shallots, water and vinegar together. On low-medium, drizzle 1/2 the olive oil into the mixture to emulsify. Add the herbs, blend on high and drizzle in the remaining oil. Season with salt & pepper.