1/4 c. cider vinegar
1 tsp. Dijon mustard

Combine in blender and process on medium speed. Add 2/3 cups sunflower oil very slowly with the blender on low speed. Makes 1 cup. Serve over steamed brussel sprouts.

VARIATIONS: 1. Add 1 clove garlic to vinegar and mustard before adding oil. 2. Add 1 teaspoon tarragon or thyme for herbed dressing. 3. Add 1 tablespoon fresh parsley or basil.