Recipeslut

4 anchovy filets
1/2 cup freshly grated parmesan cheese
4 cloves of garlic
2 tsp Dijon mustard
2 Tbs fresh lemon juice
3 Tbs balsamic vinegar
1 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
salt to taste
1/2 cup EVOO

Combine all ingredients except for EVOO in a blender and blend until thoroughly pureed and smooth. Slowly add EVOO while blending and continue blending until dressing is completely mixed. Toss with salad.

Makes 4 servings. From Modenaceti balsamic vinegar bottle.