Chinese Mustard Vinaigrette

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This is the dressing used on wolfgang puck's chinois chicken salad. he suggests also adding 1 egg yolk to the dressing; if doing so be sure to use pasteurized eggs, or just leave it out as i've done here.

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Steps

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Put all of the ingredients , except the peanut oil , in a blender or food processor and blend until smooth.

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With the machine running , slowly pour in the oil.

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Taste and adjust the seasonings according to taste.

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Ingredients

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chinese mustard, rice wine vinegar, soy sauce, light sesame oil, honey, salt, black pepper, peanut oil