Saturday, April 19, 2014

Basil-Honey Dressing {Easter}

Inspired by Shocking Delicious's Basil Honey-Dressing recipe, I was so excited to use the honey I just got from our High Ground Organics CSA box this week. Thanks for the eucalyptus-wildflower honey from Keith Kimes! Click to read about Keith Kimes's Apiary on High Ground Organics's farm: here. Also, I added in more herbs, even using the carrot top greens, from my CSA.

1 roasted spring onion, papery parts removed
1/2 C basil leaves, destemmed
1/2 sprig of fresh, organic oregano leaves, destemmed
1 T fresh chopped mint
1 T fresh chopped carrot greens
1/4 C honey (I used a local eucalyptus-wildflower honey from Keith Kimes)
1/3 C olive oil
1/4 C vinegar (I used a champagne-mimosa vinegar)

Combine all ingredients in a blender and puree until dressing is smooth. There will be small green flecks - like herb confetti. Pour into a jar and refrigerate before serving. This keeps for a week, or more, in the refrigerator. You'll see this on our green salad and in our deviled eggs tomorrow.

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