• 1 tablespoon mayonnaise
• 2 tablespoons Laurent de Clos Walnut Mustard (see below) or Dijon mustard
• 1 clove garlic
• 1/4 cup Cuisine Perel Late Harvest Riesling Vinegar (see below)
• 1 cup extra-virgin olive oil
• Salt and freshly ground pepper

Put the mayonnaise, mustard and garlic in a blender and process until smooth. Add the vinegar and process to combine. With the blender running, slowly add the olive oil in a steady stream until the dressing thickens. Season to taste with salt and pepper. (The dressing can be prepared up to 3 days ahead, covered, and refrigerated.)

Recommended ingredients: Laurent de Clos Walnut Mustard and Cuisine Perel Late Harvest Riesling Vinegar are available at specialty food stores and by mail order:

The Mustard Museum
100 West Main Street
Mount Horeb, Wisconsin 53572
(800) 438-6878
www.mustardmuseum.com