Fresh Herb Salad w/ Avocado-Basil Vinaigrette
Ingredients for vinaigrette:
1 cup fresh basil leaves, packed
2 tablespoons fresh Italian parsley
2 tablespoons fresh chives
2 tablespoons fresh cilantro
⅓ cup rice wine vinegar
¼ cup fresh orange juice
2 tablespoons honey
1 teaspoon sriracha chili sauce*
1 teaspoon fresh ginger, chopped
1 clove garlic
2 tso Dijon mustard
½ cup canola oil
¼ cup extra virgin olive oil
sea salt and freshly ground black pepper, to taste
Directions for vinaigrette:
1. In a food processor bowl combine all ingredients except oils, salt and pepper. Puree mixture until smooth.
2. With motor running slowly add the canola oil and olive oill to form an emulsion.
3. Season generously with sea salt and pepper, to taste. If dressing is too thick, thin out with a bit more orange juice. I leave mine a little thicker if using it for a dip, for example with shrimp or crudités.
Combine lettuce and fresh herb leaves. Arrange on salad plates and scatter edible flowers decorative among salads. Drizzle lightly with Avocado-Basil Vinaigrette, pass extra vinaigrette at the table.