Lately I’ve been getting tons of requests for Chef David Smith’s Creamy Italian Dressing.  So for all you fans out there, here it is:

• packed 1/2 c fresh basil
• packed 1/2 c fresh parsley
• 1/2 c chopped scallion greens
• 4 cloves of garlic, peeled
• 1/4 c honey
• 1/2 tsp salt
• 1/8 tsp ground black pepper
• 1 T Dijon mustard
• 1 c white balsamic vinegar
• 3 c canola oil
• 1/3 c cold water

Blend all but the oil and water, until completely liquefied.  While blending, slowly add about 1/3 of the oil until the dressing is emulsified and thick.  Add a few tablespoons of water to thin, then continue to add oil and water, alternating, until all oil is incorporated into the dressing.

Refrigerate in a glass jar and use to flavor salads, grains, legumes and meats.  Enjoy!

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