Cobb Salad with Goddess Dressing

1 cup flat leaf parsley leaves
1 cup packed baby spinach leaves
3 tablespoons Champagne White Balsamic
3 tablespoons minced chives
1 tablespoon fresh lemon juice
1 tablespoon Dijon Mustard
½ cup Garlic Infused Olive Oil
½ cup Medium Extra Virgin Olive Oil
Kosher salt
freshly ground pepper to taste
Combine all ingredients except olive oil in the jar of a blender or food processor. Process to create a thick green paste. Add the olive oil while the motor is running, and process briefly until just emulsified.
Refrigerate in a sealed container for up to a week.
Makes 1 ½ cups of dressing