Very Green Salad With Herb Vinaigrette

• 1 garlic clove
• 1 small shallot
• 1/4 cup fresh parsley, loosely packed
• 1 small sprigs fresh tarragon
• 3 fresh basil leaves
• 1 sprig rosemary, stem removed
• 3 tablespoons white wine vinegar
• 1 tablespoon light agave nectar
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 teaspoons dijon-style mustard
• 1/2 cup safflower oil (or olive oil)
• 1/2 English cucumber, cut into 1/4-inch thick half moons
• 2 heads romaine lettuce, roughly chopped
• 1/2 vidalia onion, finely diced
• 1 kohlrabi, peeled and finely diced

1. Mince the garlic and shallot in a food processor. Scrape down sides and the add parsley, tarragon, basil and rosemary. Pulse to chop.
2. Add the vinegar, agave nectar, salt, pepper, mustard, and 1 tbls. water. Pulse again. With the machine running, slowly pour in the oil in a thin stream.
3. Place the cucumber, lettuce, onion, and kohlrabi in a large bowl. Drizzle with vinaigrette and toss to coat. Enjoy!

garlic, shallot, fresh parsley, tarragon, basil, rosemary, white wine vinegar, light agave, salt, fresh ground black pepper, mustard, safflower oil, cucumber, vidalia onion

Taken from www.food.com/recipe/very-green-salad-with-herb-vinaigrette-420528 (may not work)