Basil Vinaigrette

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From rebar cookbook, this is a very versatile vinaigrette that can be used on salads, as a marinade for grilled vegetables, or drizzled on a sandwich of artichokes, fresh tomato, lettuce, spanish onion, and fontina cheese on crusty italian bread - yum! for a vegan version, substitute maple syrup for the honey.

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Steps

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Combine all of the ingredients , except oil , in a food processor and blend.

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Slowly add olive oil in a slow , thin , stream , until creamy.

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Season to taste and serve , or refrigerate up to 3 days.

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Ingredients

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garlic cloves, dijon mustard, honey, red wine vinegar, balsamic vinegar, fresh basil leaves, salt, cracked pepper, olive oil