Recipe - Mustard Vinaigrette

PHILLY.INQUIRER
3 tablespoon CIDER OR WINE VINEGAR
One fourth cup WATER
2 tablespoon DIJON MUSTARD
2 tablespoon FRESH PARSLEY CHOPPED
1 tablespoon OLIVE OIL
DASH FRESHLY GRATED NUTMEG
2 tablespoon GREEN ONIONS THINLY SL

PLACE VINEGAR,MUSTARD,OIL ONION,WATER,PARSLEY,NUTMEG,PEPPER,IN BOWL OR
FOOD PROCESSOR,BEATING WITH THE ADDITION OF EACH INGREDIENT UNTIL MIXTURE
WELL BLENDED.CHILL,KEEPS TWO WEEKS IN FRIDGE.MAKES ABOUT Three fourths CUP.

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