GREEN HERB DRESSING FOR SALADS AND VEGETABLES
4 1/2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon finely chopped basil leaves
1 tablespoon finely chopped chives
1/2 bunch parsley, roughly chopped
1 clove garlic, chopped
1 tablespoon apple juice concentrate
4 tablespoons olive oil
In a blender, puree mustard, vinegar, herbs, garlic and apple juice concentrate.
With motor running, drizzle in oil to create an emulsion.
Servings: 6
Source: Nourish by Holly Davis and Geoff Lung
4 1/2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon finely chopped basil leaves
1 tablespoon finely chopped chives
1/2 bunch parsley, roughly chopped
1 clove garlic, chopped
1 tablespoon apple juice concentrate
4 tablespoons olive oil
In a blender, puree mustard, vinegar, herbs, garlic and apple juice concentrate.
With motor running, drizzle in oil to create an emulsion.
Servings: 6
Source: Nourish by Holly Davis and Geoff Lung
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