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Pink Velvet Dressing
2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1 1/4 cups olive oil
1 egg white
1/4 cup chopped parsley
1 tablespoon fresh lemon juice
2 tablespoons dry red wine
Salt and freshly-ground pepper, to taste
Combine mustard and vinegar in a blender. Turn on blender at low speed and gradually ad 1/4 cup of the oil.
Add egg white and continue mixing.
Gradually add remaining oil while blending.
Remove from blender and add parsley, lemon juice, red wine and seasonings.
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