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

Combine oils and vinegars, then add remaining ingredients. Mix well and store in refrigerator. Makes 2 cups.