Rosemary Salad Dressing

1 shallot, minced
2  cloves garlic, minced
2 teaspoons parsley, minced
2  teasoons Dijon-style mustard
2 Tablespoons honey
2  teaspoons fresh rosemary, minced
1/3 cup lemon juice
1 ½ Tablespoons dry vermouth
2/3 cup wine vinegar
1 1/3 cup olive oil
salt and pepper to taste
Place all ingredients except olive oil and salt and pepper in a blender and blend until smooth.  On a lower speed add the olive oil until it is blended in.  Add salt and pepper to taste.  Place in a sealed glass jar in the refrigerator for at least a few hours to allow flavors to meld.  Shake well before use.