Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Red wine vinegar |
| 2 tablespoons | Raspberry vinegar |
| 2 tablespoons | Fresh basil; chopped |
| 1 tablespoon | Garlic; coarsely chopped |
| 1 tablespoon | Fresh parsley; chopped |
| 1 teaspoon | Honey |
| 1 teaspoon | Dijon mustard |
| 1¼ cup | Olive oil |
Blend all ingredients except oil in processor. With processor running, gradually add oil. Season with salt and pepper.
(Can be made 1 day ahead. Refrigerate.) Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: The Buttery - Lewes, Delaware Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 3, 1998