---------- Recipe via Meal-Master (tm) v8.02
       Title: DILL DRESSING
  Categories: Seasonings, Sauces
       Yield: 1 cup
   1 1/2 tb Dijon-style mustard
       3 tb White wine or herb vinegar
     1/3 c  Olive oil
     1/3 c  Chopped dill
     1/4 c  Chopped chives
            Chopped tarragon leaves
            -- (from 3-4 sprigs)
            Freshly ground pepper
   “I offer this dressing as an example of how well dill
   combines with other herbs and how many foods it can
   complement.  Try it with carrot and cabbage slaw, with
   green salad, beet salad, and composed salads
   containing raw fennel or steamed asparagus or
   cauliflower.  It makes a delicious and different
   dipping sauce for steamed artichokes and gives new
   interest and flavor to chicken, fish, and meat salads
   ~- it’s surprisingly tasty with canned tuna.  You may
   substitute chervil or basil for the tarragon and
   garlic chives for the chives.  Using an herb vinegar
   containing the chosen herb heightens the flavor.”  --
   Carolyn Dille <--[honest! -K.M.]
   DIRECTIONS: =========== Mix the mustard with the
   vinegar in a bowl. Whisk in the olive oil, then stir
   in the dill, chives, and tarragon. Season with salt
   and pepper to taste. Add a little more vinegar or oil
   if you like.
   * Source: The Herb Companion - August/September 1993 *
   Typed for you by Karen Mintzias