1 generous tbsp. Dijon mustard
1 cup olive oil
1 small apple (or 1/2 medium), peeled, seeded, and chopped
1 clove garlic, chopped
1/4 cup apple cider
1/4 cup white wine vinegar
1 tsp. dried, chopped thyme or 2 tsp, fresh
1/2 tsp. celery seeds
2 shakes Tabasco
1 tbsp. honey
salt to taste
black pepper to taste (white pepper is a good substitute)

Place mustard and garlic in blender and add about a tablespoon of oil. Pulse for three seconds. With blender running, drizzle oil in a thin stream and make emulsion. When this thickens, add cider and vinegar in small shots, alternating with oil. When volume reaches about 1 cup, drop chunks of apples in, a few at a time, until all are pureed. Continue with oil/cider/vinegar. Just before oil is spent, add thyme, celery seeds, Tabasco, honey and salt/pepper. Puree until you see NO lumps.

If you like it thinner, dilute with cider. Apple juice may be substituted for cider. Add additional honey if you like it sweeter but remember that it should be a LITTLE salty.

This is especially good with fennel slaw.

Submitted by: Steve Body