Caper Vinaigrette

I found this on a cooking blog, Kalyn's Kitchen. http://kalynskitchen.blogspot.com/2009/02/recipe-for-salad-with-tomatoes-avocado.html I'm posting it here so I don't forget it. I can't wait to try it. They suggest you make the recipe a day ahead. I list that as cooking time.

• Ready In: 24 hrs 10 mins
• Serves: 6-8

Ingredients

• 4  ounces capers (with juice, 1/2 cup)
• 2  tablespoons  roasted red peppers, minced
• 2  tablespoons fresh parsley, minced
• 1 1⁄2 teaspoons Dijon mustard
• 1⁄3 cup red wine vinegar
• 1  cup extra virgin olive oil

Directions

1. Put capers with liquid, minced roasted red pepper, and minced parsley in food processor with steel blade and pulse 20-30 seconds, until ingredients are coarsely chopped, then place ingredients in small plastic bowl.
2. Stir in Dijon and red wine vinegar, then whisk in olive oil a little at a time, until vinaigrette is emulsified.
3. (Make dressing a day ahead if desired. Bring to room temperature before using.).