1 cup vegetable oil
2-3 tablespoon crumbled feta cheese (I use feta with the sun dried tomatoes)
1 teaspoon dijon mustard
3-4 cloves garlic finely minced
6 anchovy fillets, finely minced
1 teaspoon Worcestershire sauce
1/2 cup freshly grated Parmesan cheese
2-3 tablespoon fresh lemon juice ( this is to taste)
Salt and freshly ground pepper to taste
Combine all ingredients in a food processor or blender and process for about 1 minute. (This process can also be done with a whisk in a bowl but the blender method is best). Taste and adjust the seasonings. Makes about 1-1/2 cups and must be kept in the refrigerator for up to 5 days. This is great over romaine lettuce and homemade croutons.