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Spring Citrus Salad Dressing

May 2020
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INGREDIENTS: 

1/2 cup olive oil
1/4 cup white wine vinegar
1/3 cup freshly harvested herbs: lemon balm, lemon thyme (remove leaves from woody stem), lemon verbena, lemongrass
1 clove garlic
1 Tbs. local honey
1 Tbs. Dijon mustard
2 Tbs. shallots
Salt & freshly ground pepper, to taste

DIRECTIONS: 

Place all the ingredients into the bowl of food processor and pulse until well-combined. Store in a sealed container in the refrigerator for up to two weeks.

Serving suggestion: Add fresh sorrel leaves and sliced kumquats directly to the salad to intensify the citrus flavor.

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