1 local bunch scallions with white part removed, chopped
2 cloves local garlic
1 teaspoon Dijon mustard
1/2 cup olive oil
2 tablespoons red wine vinegar
1. Combine ingredients (green part of green onion/scallions only) into food processor and pulse until creamy.
2. Serve immediately with salad or cover tightly and refrigerate for up to 5 days. Mix before serving.