Use on salads, vegetables or cold seafood salads. 1 c. chives, cut in 1-inch pieces 1 clove garlic 2 tbsp. Dijon-style mustard 3/4 c. Italia pure olive oil 1/4 c. red wine vinegar 3 tbsp. fresh lemon juice 2 tsp. anchovy paste (optional)

Blend parsley, chives and garlic in a blender or food processor. Add remaining ingredients and blend until smooth.