1 cup olive oil
1/2 cup red wine vinegar
1 cup lemon balm, coarsely shredded
4 tablespoons parsley, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
nasturtiums for garnish
Combine all ingredients. Cover and chill for 1/2 hour until all the flavors have blended. Serve over green salad. Garnish with nasturtium blossoms.
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