Whisk together vinegars, water, mustard, garlic, oil and parsley in small bowl. Yield: About 1 cup.

Per serving: 280 Calories; 28g Fat (84% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 194mg Sodium

which she uses to dress spinach, endive and fresh orange salads for fall lunches.