2 T Dijon mustard
1/3 c red wine vinegar
1 clove garlic, minced
2/3 c olive oil
3 T chopped parsley
¼ c drained oil-packed sundried tomatoes
Salt and pepper to taste

Whisk the mustard, vinegar and garlic until blended.  Slowly add the oil and whisk until blended.   Stir in the rest of the ingredients.