Richard Blais's 'Everything Bagel' Vinaigrette

In a medium bowl, whisk the red wine and sherry vinegars, Dijon, poppy and sesame seeds, onion flakes, oregano, and garlic until well combined. Whisking constantly, slowly drizzle in the olive oil until emulsified and thickened. Season with salt and pepper and whisk again. Store in an airtight container in the refrigerator for up to 2 weeks.