(Yields 1 cup)
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
Place all the ingredients into 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 brighten citrus flavor.