Recipe by Chef Rachel
Needed for this Recipe:
1 cup flat leaf parsley leaves
1 cup packed baby spinach leaves
3 tablespoons Tarragon White Balsamic
3 tablespoons minced chives
1 tablespoon fresh lemon juice
1 tablespoon Dijon Mustard
½ cup Black Garlic-Ginger Infused Olive Oil
½ cup UP Certified Extra Virgin Olive Oil
freshly ground pepper to taste
Combine all ingredients except olive oil in the jar of a blender or food processor. Process to create a thick green paste. Add the olive oil while the motor is running, and process briefly until just emulsified.
Refrigerate in a sealed container for up to a week.
Makes 1 ½ cups of dressing