Creamy French Dressing

• 2 garlic cloves, halved
• 1 tablespoon Dijon mustard
• 4 large yellow celery ribs from the inner heart, finely chopped (about 1 1/4 cups)
• 1/2 small onion, finely chopped
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup plus 2 tablespoons canola oil or other mild vegetable oil
• 1/4 cup cider vinegar
• 2 tablespoons minced flat-leaf parsley
• 1/2 teaspoon dried thyme
• Salt and freshly ground pepper

1. In a blender, combine the garlic with the Dijon mustard, celery, onion, olive oil, canola oil and cider vinegar and blend at high speed until emulsified and creamy. Scrape the French dressing into a glass jar and stir in the parsley and thyme. Season the dressing with salt and pepper and refrigerate until serving.
2. Make Ahead: The dressing can be refrigerated for up to 3 weeks. Shake well before using.
3. Serve With: A lettuce-and-tomato salad or a steamed vegetable, such as asparagus, green beans or carrots, or a roasted vegetable, such as beets.

garlic, mustard, onion, extravirgin olive oil, canola oil, cider vinegar, flatleaf parsley, thyme, salt

Taken from www.myrecipes.com/recipe/creamy-french-dressing (may not work)