Put the mustard, mayo, anchovies, garlic, lemon juice and salt and pepper in the bowl of a food processor. Process until very smooth (about 2 min).

While the processor is running, add the olive oil in a very slow stream. Mix until thick.

You can make this dressing without a food processor by mincing the anchovies and garlic until they are very fine. Whisk the mustard, mayo, anchovies, garlic, lemon juice, salt and pepper until smooth. Now at this point you need three hands or a helper. One hand to hold the bowl, one hand to continually whisk and one hand to add the olive oil in a very slow steady stream. Whisk until smooth and creamy.

Refrigerate until ready to use.

*Note, I rarely add Parmesan cheese directly to the dressing. I like the flavor better when I add it directly to the salad.