Apple juice and honey add sweetness to
this pretty vinaigrette, flecked with parsley and basil. Dry
mustard and black pepper give a touch of heat. This dressing
blends well with fruit salads as well as green salads.
1/2 cup chopped flat-leaf parsley
1/4 cup cider vinegar
1/4 cup extra virgin olive oil
1/4 cup apple juice
3 whole fresh basil leaves
1 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper
Combine parsley, vinegar, olive oil, apple
juice, basil, honey, salt, dry mustard and pepper in a blender
or food processor. Process until smooth.