DRESSING:

2 Tbl Sp Olive oil

2 Tbl Sp Canola oil

1 Tbl Sp Balsamic vinegar

2 Tbl Sp White Wine vinegar

1 Lemon juiced

1–4 inches Anchovy paste squeezed

2 Tsp Dijon mustard

2 splashes of Worcestershire sauce

Salt & Pepper

Mix all ingredients with a whisk or fork

CROUTONS: