Creamy Fresh Herb Vinaigrette

In a blender:

½ cup EVOO

¼ cup lemon juice and ACV combined (juice one small lemon plus 2-3 T. of ACV)

2-3 sprigs each of fresh herbs: Oregano, Basil, Thyme, Parsley,

1 sprig of lavender (optional) save buds to garnish top or fold into dressing after blending.

1 small zucchini ends cut off and partially peeled

2 cloves of garlic

2 green onions

½ tsp. Himalayan salt

Pepper to taste

Blend all ingredients on high until well blended.  Pour into jar.  Garnish with lavender flowers.

Store in a jar for approximately 5 days.  Use as a salad dressing, a meat or a vegetable marinade, or a pasta dressing.