Ingredients

• 1?2 cup Balsamic Vinegar
• 1/4 cup Apple Cider Vinegar
• 1-1/2 cups of Camelina Oil
• 3 cloves fresh garlic
• 2 tbsp fresh tarragon (dried is acceptable)
• 2 tbsp honey
• 2 tbsp mayonnaise
• 1-1/2 tbsp of Dijon mustard
• 1 tsp kosher salt
• 1?2 tsp cracked pepper

Peel and mince finely the garlic and place into food processor along with vinegars and vinegar syrup. Add salt, pepper, mustards, honey, mayonnaise and tarragon and process or blend until smooth.While still blending, add camelina oil slowly so that it streams and the oil doesn’t separate from the vinegar. Note that the dressing will get “stronger in its garlic taste” as it stands. May keep for 5-7 days in the refrigerator.