CURRY HONEY SALAD DRESSING

2 Tbl tasteless salad oil
   (I use one tablespoon of sunflower oil and one tablespoon of walnut oil.
    Sunflower is a very mild light oil and walnut is a very popular oil
    for salads in France as it has a mild nutty flavor.  But any tasteless
    salad oil [**not** olive, in other words] will do.  You can find walnut
    oil at the La Montanita Co-op)
1 Tbl white wine vinegar
  (I use Regina brand, but any brand will do.  I use white wine vinegar in
   many of my salad dressings -- regular, apple cider, red wine and balsamic
   vinegar are not acceptable substitutes.) 
1 Tbl + a bit more honey
1/2 tsp mild curry powder (I use Schillings in this recipe.)

Whisk all ingredients together energetically in a small bowl until well
blended.  Let sit 20 minutes (or more).  Whisk again right before serving.
Goes very well with salads that contain fruits -- pears or grapefruit
especially.  Makes enough for two people.  Recipe can be doubled or tripled.