Chinese Mustard Vinaigrette

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.

• Ready In: 5 mins
• Serves: 4

Ingredients

• 2  teaspoons Chinese mustard (Coleman's) or 2  teaspoons English mustard (Coleman's)
• 1⁄4 cup  rice wine vinegar
• 1  teaspoon soy sauce
• 2  tablespoons  light sesame oil
• 1 1⁄2 tablespoons honey
•  salt
•  black pepper
• 2 -3  tablespoons  peanut oil

Directions

1. Put all of the ingredients, except the peanut oil, in a blender or food processor and blend until smooth. With the machine running, slowly pour in the oil. Taste and adjust the seasonings according to taste.