2 oz. white balsamic vinegar (or substitute apple cider vinegar for part of it)
2 oz. cranberry juice
2 oz. walnut oil
2 oz. olive oil
1 tbsp. shallots, minced
1/2 tbsp dijon mustard
1/2 tbsp honey
1/2 tsp black pepper
salt as needed

Combine and blend. Makes 1 cup.

Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06