1/4 c Cider vinegar
2 teaspoon Dried leaf basil, crumbled
1/4 c Olive oil
1/4 teaspoon Dry mustard
1/4 c Apple juice
3/4 teaspoon Salt
1 teaspoon Honey
1/8 teaspoon Ground black pepper
1/2 c Parsley leaves
Combine all ingredients in a blender or food processor. Whirl until smooth. Place in jar with tight-fitting lid. Refrigerate for up to two weeks. Shake well before serving.