Woodie, is this the one you are looking for?

Fresh Tomato Vinaigrette

An extraordinary vinaigrette over thick tomato slices, mozzarella cheese and sweet Italian basil coarsely chopped.

Makes 1 cup

Ingredients:

1 clove garlic, crushed
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 small shallot minced
2 ripe plum tomatoes, peeled and seeded
3/4 cup extra virgin olive oil
2 dozen fresh basil leaves coarsely chopped
1/2 teaspoon sea salt (fleur de sel)
pinch of freshly ground black pepper
Preparation:

Place garlic, wine vinegar, balsamic vinegar, shallot and tomatoes in a blender and process for 20 seconds. Add olive oil, salt and pepper and process for 10 seconds or until emulsified and thick.

Thickly slice desired amount of tomatoes and spread on a platter or individual serving plates. Slice Mozzarella cheese and place over tomato slices.

Drizzle tomato vinaigrette over each and sprinkle with chopped basil. Serve immediately.

Note: You can store the vinaigrette for up to one week in the refrigerator but should be brought to room temperature before serving

Thanks Marigene! No, that's not the one but that sounds like a winner too. Cut and pasted! Lars recipe had a very long list of herbs and (if I remember correctly) more than one kind of vinegar - I couldn't possibly wing it without the recipe in front of me :)
Somehow I don't have it on my computer, only on paper.

Here's my vinaigrette recipe. It makes quite a bit, and so you might want to make half the recipe, although it does keep fairly well (especially if it survived a swap!). It was easy for me to make because I had all the herbs in my garden.

Lars

Thanks so much, Lars, its such a good vinaigrette. Gosh, my memory played tricks on me - I thought it had a much longer list of ingredients, I don't know why, must just be old age I guess.