Place the Dijon and English mustards in a bowl. Whisk in the champagne, sherry and blackberry vinegars followed by the walnut and hazelnut oils. Season to taste with salt and freshly ground pepper. Pour the vinaigrette into a bottle and add 2 garlic cloves. Refrigerate the blackberry and walnut vinaigrette until ready to use. Shake well to re-emulsify the vinaigrette before using and discard the garlic cloves.
© 2005 Liam Tomlin. All rights reserved.