HERBED VINAIGRETTE

2/3 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons chopped onion

1/2 cup loosely packed fresh parsley leaves

1 tablespoon Dijon mustard

1 small clove garlic

7 cornichons (tiny French Pickles)

1 teaspoon Worcestershire sauce

1/8 teaspoon black pepper

Place oil, vinegar, onion, parsley, mustard, garlic, cornichons, Worcestershire sauce and pepper in food processor or blender. Puree until well blended. Refrigerate for up to 1 week.