2 hard-boiled eggs - peeled and roughly chopped

1-teaspoon  CINNAMON SUGAR

¼ teaspoon PIMENTON semi-sweet

1 teaspoon Cuisine Perel CHAMPAGNE MUSTARD

1 teaspoon dry mustard

¼ cup J. LeblancWALNUT OIL

1-tablespoon GEGENBAUER APPLE VINEGAR W HONEY

½ cup thick yogurt

1 tablespoon chopped walnuts

Press eggs through a strainer over a bowl using a wooden spoon, or blend in a food processor.  Add sugar, pimenton mustard and oil and beat until well blended.      

Stir in vinegar and beat until cloudy and slightly thick.  Stir in yogurt and walnuts until well mixed.  Cover the dressing with plastic wrap and leave in a cool place until required.  Serve this piquant dressing with all meat and fish dishes, hot or cold.  Mix together with cold rice and pasta as a base for a meat, fish or vegetable salad.