• 4 oz membrillo (quince paste)
• 1 oz Dijon mustard
• 4 oz white balsamic vinegar
• pinch of salt
• 8 oz olive or canola oil

1. Combine membrillo, Dijon mustard, white balsamic vinegar, and salt in a blender or food processor. Blend at low speed to start and then work up to medium speed within 60 seconds
2. With the blender running at medium-high speed, pour the oil in an even stream to emulsify
3. Add water, a little bit at a time, if the dressing is turning out too thick

Good! As written, makes a lot. But keeps well on the counter.