Herbal Vinaigrette
Source: The Herb Companion
Yield: 2 cups

LIAISON HERBS
2 cups Parsley
4 to 6 Bay leaves

MILD HERBS
1/4 to 1/2 cup total:
Marjoram
Dill
Lemon balm
Sweet basil
Cilantro

STRONG HERBS
2 to 3 tablespoons total:
Greek oregano
Spearmint
Rosemary
Sage
Thyme

OTHER FLAVORS
6 or 8 garlic cloves
1/8 tsp to 1/4 tsp red pepper, crushed; or cayenne, ground; or fresh hot chile to taste
AND 1 to 2 Tbsp total:
Citrus peel
Herbal seeds
Spices
Anchovy

3/4 cup cider vinegar, white wine vinegar, lemon juice or lime juice
3/4 cup vegetable or olive oil
1/2 to 3/4 tsp salt

Choose as many ingredients as you like from each category. Remove any woody stems from fresh herbs. Use fresh herbs. Combine in a food processor or blender and chop finely.

Add:
3/4 cup cider vinegar, white wine vinegar, lemon juice or lime juice
3/4 cup vegetable or olive oil
1/2 to 3/4 tsp salt, or to taste

Process until completely mixed.
Refrigerate at least 24 hours before using.
Store in refrigerator up to 2 months.
Do not freeze.