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
1. Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in a blender or food processor. Process until smooth.
