Scallion Vinaigrette

I try to keep 2-3 different salad dressings in our fridge at a time because we eat a green salad all the time, and it’s nice for every salad to feel a bit different. I enjoy this dressing on any greens, and often with some grated carrots, kohlrabi, or beets and lightly toasted sesame seeds.

• 2 scallions, white part cut off, greens finely chopped

• 1/4 cup lemon juice

• 2 TBSP honey

• 1 tsp mustard

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

• 2/3 cup yogurt

• 2 TBSP olive oil

• salt and pepper

Put white parts of scallions, lemon juice, honey, mustard, oregano, basil, salt and pepper in a blender and puree until smooth. Add the olive oil and puree. Remove from the blender and stir in the yogurt and green parts of the scallions.