Honey and Herb Vinagrette


*Makes about 1.5 cups

1 cup white vinegar

1 tsp dried oregano

3 basil leaves

1/4 cup chopped fresh parsley

1 green onion

2 garlic cloves, peeled

2 tsp Dijon mustard

2 Tbsp honey

1/2 cup Extra Virgin Olive Oil

Sea Salt and Pepper to Taste


In a food processor, pulse everything but the olive oil until herbs are finely chopped.

Turn food processor on and add slowly (over about 30 seconds to a minute), the olive oil.

Season with Salt and Pepper to your liking, and store in a jar in the fridge. Shake it a bit if it starts to separate after a few days.

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