Dill-Parsley Sauce

• 1/2 cup chopped dill
• 1/3 cup chopped parsley
• 1/4 cup water
• 2 tablespoons minced shallot
• 2 1/2 teaspoons stone-ground mustard
• 2 teaspoons malt vinegar
• 1 teaspoon minced garlic
• 1/2 cup canola oil
• Kosher salt

1. In a blender, puree the dill, parsley, water, shallot, mustard, vinegar and garlic.
2. With the machine on, gradually add the canola oil and puree until smooth.
3. Season with salt.
4. Drizzle over a mozzarella-tomato salad.

dill, parsley, water, shallot, stoneground mustard, malt vinegar, garlic, canola oil, kosher salt

Taken from www.foodandwine.com/recipes/dill-parsley-sauce (may not work)