1/2 c. olive oil
1/2 c. peanut oil
1/2 c. red wine vinegar
1 tsp. sugar
1 tsp. ground fennel
2 tbsp. lemon juice
1/8 c. dried parsley
Salt and pepper to taste
1 tbsp. dry mustard

Blend oils and vinegars. Add a little sugar, mustard and fennel; add lemon juice, parsley, salt and pepper. Leave in refrigerator. Keeps well.

Good for Greek salads, spinach salads, Italian tomato salads.