5 lg. garlic cloves, mashed or put through garlic press
1/8 tsp. dry mustard
1/8 tsp. black pepper
1/8 tsp. celery seed
1/2 tsp. salt (approximately)
2 tsp. sugar
1 c. salad oil
1/3 c. wine or cider vinegar (tarragon flavored)
2 tbsp. anchovies, cut into sm. pieces
1/4 c. crumbled Roquefort or Blue cheese

Combine all ingredients in a jar. Cover and shake well for about one minute. Refrigerate and shake again before pouring on salad.