Oliveau Salad Dressing

• 2 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 12 teaspoon celery salt
• 1 dash sea salt
• 1 dash freshly ground pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon wine vinegar (or boutique vinegar)
• 12 cup extra virgin olive oil

1. Place minced garlic, mustard, celery salt, s&P, vinegars of choice in bowl.
2. Very slowly whisk in olive oil until emulsified (thick and creamy).
3. Place in glass container.
4. Can be refrigerated for 2 weeks and brought to room temperature prior to dressing salad.
5. Note: Dressing can be used as a base to which any blue cheese can be added.

garlic, mustard, celery salt, salt, ground pepper, balsamic vinegar, wine vinegar, extra virgin olive oil

Taken from www.food.com/recipe/oliveau-salad-dressing-8661 (may not work)