Ingredients

• 2 ounces pasteurized eggs*
• 2 ounces aged sherry vinegar
• 8 ounces canola oil
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar

Instructions

1. In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.;
2. *RAW EGG WARNING
3. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.