Parmesan Dressing

1/4 c Red wine vinegar

1/4 c Lemon juice

1 Egg yolk

2 Anchovy fillets

1 ts Dijon mustard

1/2 ts Worcestershire sauce

1/4 c Grated Parmesan cheese

1/3 c Olive oil

1/3 c Salad oil

COMBINE ALL INGREDIENTS except the oils in a blender or food processor and blend until mixed. Running your machine on low to medium speed, slowly add the oils in a steady stream until incorporated. (NOTE: If dressing becomes too thick after the oils are added, thin it out with up to 2 tablespoons water). Makes 1 1/2 Cups