combine. Set the bowl over a medium heavy saucepan lined
with a dish towel to stabilize it and, whisking constantly,
slowly drizzle in the olive and canola oil. The dressing
should emulsify and thicken significantly. Season with the
salt and pepper. The dressing will keep in a sealed container
in the fridge for up to 2 weeks; shake vigorously before
using.
This recipe uses a trio of emulsifying agents—mustard,
honey, and nuts—and winds up extra-tight as a result.