from American’s Test Kitchen, The Complete Salad Cookbook

1 tablespoon mayonaise

1 tablespoon molasses

1 tablespoon dijon mustard

½ teaspoon table salt

¼ cup wjie wine vinegar

½ cup extra-virgin oilive oil

¼ cup vegetable oil (I used more olive oil)

Stir with a fork to mix, then put the lid on and shake.