Parmesan Vinaigrette

1 cup corn or olive oil
1 cup freshly grated Parmesan or sharp cheddar
cheese
2 tbsp. white wine vinegar
1/2 cup low-fat plain yogurt
1 tbsp. Dijon mustard
Salt and pepper, to taste

Combine all the ingredients in a blender until creamy and smooth. Pour into a bowl, cover and store in the refrigerator. Makes about 2 cups.