1 container (about 30) cherry tomatoes, halved

2 teaspoons Haddar Dijon Mustard

1/4 cup Gefen Olive Oil

2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

1 teaspoon sugar

1 teaspoon salt

2 tablespoons vinegar (use gluten-free if needed)

1/4 cup fresh parsley, finely chopped