1 teaspoon dry mustard or 1 tablespoon prepared mustard
1 teaspoon salt
½ teaspoon black pepper
⅛ teaspoon garlic powder
4 tablespoons olive oil
In a food processor or blender combine all of the ingredients except the olive oil and process until smooth. Run food processor or blender while drizzling the olive oil into it to emulsify. This salad dressing will thicken after refrigeration. Thin with water if desired.
I love recipes like this because it is so easy alter to your personal preferences or just to use what you happen to have on hand.
Substitutes for walnuts: pecans, cashews, almonds, macadamia nuts, peanuts Substitutes for maple syrup: brown rice syrup, agave nectar Substitutes for mustard: champagne mustard, Dijon, spicy brown mustard, stone ground