Vinaigrette Dressing
1/4 cup vinegar (white wine, tarragon or raspberry)
2 teaspoons Dijon mustard
2 tablespoons olive or walnut oil (or a mixture)
1/2 cup orange juice
2 tablespoons finely chopped spring onions or red onions
2 tablespoons finely chopped parsley, or fresh herb of your choice
Process vinegar, mustard, oil and orange juice together in food processor until well mixed.
Stir in onion and parsley and store covered in fridge (under 5°C) Makes 1 cup.
