Recipe - Herb Ginger Vinaigrette

2 inch cube fresh ginger,
minced
1 bn Chervil, washed and patted
dry, leaves & tops only
One fourth cup Olive oil
One half cup Rice wine vinegar
2 tablespoon Lemon juice
1 teaspoon Mustard
1 teaspoon Chopped parsley
One fourth teaspoon Chopped shallots
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black
pepper

Place everything in a jar and shake well.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini