---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dressings, Harned 1994, Herb/spice, Salads, Vegetables
       Yield: 1 batch
       1    Garlic clove; minced
       1    Shallot or scallion
            -- cut into thirds
       6    Greek olives; pitted
       1 ts Dijon mustard
       1 tb Balsamic vinegar
     1/4 ts Grated lemon zest
       1 tb Fresh lemon juice
       1 sm Tomato; quartered
     1/4 ts Freshly ground pepper
       3 tb Chopped fresh basil
     1/4 c  Olive oil
            Salt and pepper; to taste
   In a blender or food processor, blend all ingredients
   except olive oil. Add olive oil gradually, processing
   until combined.  Add salt and pepper to taste.
   Yield: Makes 2/3 cup.
   From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 53.