"My Salad Days..."

There's nothing like a beautiful, fresh green salad - especially when topped with my all-time favourite dressing: Lemon Dijon Vinaigrette with Fresh Basil & Chives. I received this recipe years ago in a cooking class instructed by local Vancouver chef Glynnis Morgan who turned me into a salad snob with these words: "root vegetables do not belong in a salad". This dressing recipe is extremely verstaile and by changing the herbs you can give it a whole new charater and use it for other dishes besides a green salad. For example, use fresh dill with asparagus or new potatoes; basil with tomatoes and onions; tarragon with asparagus, potatotes, beans; all of the aforementioned would also work well with fish; or rosemary with prawns.

For the dressing:
Juice of a large lemon or 2 small lemons (approximately 1/3 to 1/2 cup of juice)
Equal amount of a good quality oil
1 tablespoon Dijon mustard
1 teaspoon honey (or I sometimes like to use agave nectar)
salt and pepper to taste
3 tablespoons freshly minced chives
3 tablespoons freshly minced basil

Whisk together or blend in a blender, food processor, or use an immersion/stick blender for a smoother texture.