1. Peel and finely chop the garlic. Make a paste with the salt by using the flat of your knife or a pestle and mortar.
2. Finely chop the macadamia nuts and add to a bowl with the garlic. 
3. Add the mustard then whisk in the vinegar, oil and water until the vinaigrette emulsifies. Check for seasoning.
4. Pour into a bottle or jar, seal and refrigerate.

Makes 1 cup