5     large         shallots
1/4   cup           red wine vinegar
3     tablespoons   Dijon mustard - (heaping)
1     teaspoon      minced fresh tarragon
1     teaspoon      minced fresh thyme
1     tablespoon    minced cilantro leaves
1     tablespoon    minced fresh parsley
                    Salt
                    Freshly-ground black pepper
3     cups          olive oil
1     cup           crumbled Danish bleu cheese