1/2 c. olive oil
1/3 c. red wine vinegar
1/4 c. finely chopped parsley
1 tbsp. dijon type mustard
2 medium cloves garlic
6 c. assorted vegetables
1 tbsp. honey
1/2 tbsp. basil, crushed
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1/4 c. crumbled Gargonzola or Blue cheese

In blender container, combine all dressing ingredients, except cheese. Blend until smooth. Add cheese. Pour over vegetables. Toss to coat. Cover and refrigerate at least 2 hours. Serve on crisp salad greens. Yield: 1 cup dressing.