Crush 3 cloves of garlic and cover with 1/2 c of olive oil and 1/4 c of balsamic vinegar. Whisk together while adding 2T dijon mustard and 2T mayonaise. Add 1t parsley and 1 oregano. Add salt and fresh cracked pepper to taste.

This is best on Romaine lettuce. For a variation add a dab of anchovy paste.