In a medium bowl, whisk together the vinegar, shallot, mustard, salt, and pepper. While constantly whisking, add the vegetable and olive oil in a thin, steady stream until they are completely incorporated and the dressing is emulsified. Stir in the herbs, and adjust the seasoning, to taste, if necessary. Serve the vinaigrette immediately or refrigerate in a covered nonreactive container for up to 2 days.
Recipe courtesy of Emeril Lagasse, Emeril 20-40-60: Fresh Food Fast, HarperStudio Publisher, New York, 2009, courtesy MSLO, Inc.