Title: Lillian Smith's Five-Vinegar Dill Dressing
Categories: Condiment
Yield: 3 /4 cup

1	tb	Each cider, white, red wine and balsamic vinegars
2	tb	Fruit vinegar such as raspberry or blueberry
4		Sprigs dill
2		Sprigs parsley
1	tb	Dijon mustard
2	ts	Honey
1	tb	Olive oil

Combine vinegars in a measuring cup. Finely mince the dill in parsley in a food processor; add mustard, honey and vinegars. With the motor running, slowly drizzle in the olive oil and continue to process for 1 minute. Serve chilled or at room temperature, stirring or shaking before using. Store in the refrigerator for up to 2 days.

: Baltimore Sun

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