Herbed Balsamic Vinaigrette

1 large clove garlic ¼ cup fresh Italian parsley leaves 1 tablespoons dried basil 1 teaspoon dried oregano ½ teaspoon Kosher or sea salt ½ teaspoon freshly ground black pepper 2 teaspoons Dijon-style mustard 6 tablespoons balsamic vinegar ⅔ cup extra virgin olive oil

Calories 86 (94% from fat) - carb. 1g - pro. 0g - fat 9g - sat. fat 1g - chol. 0mg - sod. 89mg - calc. 8mg - fiber 0g

Insert the metal blade. With the machine running, drop the garlic down the small feed tube, process 5 seconds to chop. Add the fresh parsley, dried basil and oregano, salt, pepper, mustard and vinegar, process 10 seconds to blend. With the machine running, add the olive oil one third cup at a time through the hole in the small feed tube pusher. Process 1 minute longer until totally emulsified. Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using to allow the flavors to blend. Refrigerate unused portions, bring to room temperature (30 minutes) before using and reprocess to emulsify using the metal blade if necessary.