In a blender, mix garlic, anchovy, salt, Dijon mustard, salt, and pepper, pulse until a this paste is formed. Add vinegars and Chef Celeste Gill’s honey mustard salad dressing marinade. Blend until well mixed. Drop by drop, add in olive oil followed by canola oil.
Serve immediately with an array of fresh or roasted vegetables or with dark and bitter greens such as spring mix and radicchio. Makes approximately 18 servings.