2 Fluid Ounce finely grated Parmesan 1/2 Fluid Ounce Lemon Juice, fresh 3 Each minced Garlic 8 Each Kalamata Olives 1 Fluid Ounce Red Wine Vinegar 1 Fluid Ounce Dijon Mustard 2 Teaspoon Miso Paste 1 Fluid Ounce Extra Virgin Olive Oil 1/2 Tablespoon Egg yolks
1) Use blender to mix all ingredients EXCEPT oil until smooth. 2) Slowly pour oil into mixture until salad dressing texture results. Season with salt and pepper.