2 cups basil leaves tightly packed
1/3 cup rice vinegar
1 T sugar
2 T honey
1 clove garlic
2 tsps dijon mustard
3/4 cup EVOO
1/4 tsp salt
1/4 tsp black pepper
Combine all in blender.
Serve on fruit & veggie salads or atop scrambled or poached eggs.
Karen’s salad:
watermelon balls
cucumber slices
feta crumbles
Sweet Basil Dressing spooned over the top