Garlic Chive Vinaigrette

  • 1 cup garlic chives, roughly chopped
  • 3 tbs organic honey
  • 1/4 cup parsley, roughly chopped
  • 1 tbs prepared brown or whole grain mustard
  • 1/2 cup white wine or champagne vinegar
  • 1 ½ cup extra virgin olive oil
  • 1 clove garlic Salt and pepper to taste

Quickly blanch the herbs in simmering water for 15 seconds. Run under cold water and pat dry. This makes for a much more vibrant color for the dressing. Roughly chop. Place herbs, vinegar and garlic in blender and process. Add honey and mustard. In a slow stream add olive oil. Adjust seasoning with salt an pepper and let stand for an hour. This will keep for two days in refrigerator.

*Can also be used as a quick marinate for chicken or fish.

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