3 tbsp. cider vinegar
3 tbsp. honey
6 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. finely minced onion
1 1/2 tbsp. chopped fresh parsley
Pinch of salt
3/4 c. vegetable oil

Heat vinegar and honey in heavy small saute pan over low heat, stirring until honey dissolves. Pour into bowl and cool. Whisk in mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil. (Can be prepared 3 days ahead.) Cover and refrigerate. Bring to room temperature before using. Makes 1 1/2 cups. Can be doubled or tripled. Serve over favorite lettuce.