Ingredients:

• 1 C. Kendall-Jackson Chardonnay Verjus 
• 1 Tbsp. Dijon mustard
• 1 Tbsp. white wine vinegar
• 1 Tbsp. sugar
• 2 C. neutral oil, such as rice oil or grape seed oil
• 1/2 C. extra-virgin olive oil
• 1 tsp. curry powder
• 1 tsp. kosher salt
• White pepper

Preparation:

1. In a heavy-duty blender, combine Verjus, mustard, vinegar and sugar.
2. Turn to medium speed and emulsify in the oils. 
3. Season with curry, salt and pepper.

Salad suggestions: Mixed greens, toasted slivered almonds, golden raisins