Ingredients

• 1/4 cup fresh parsley, loosely packed
• 1 small sprigs fresh tarragon
• 1 sprig rosemary, stem removed
• 3 tablespoons white wine vinegar
• 1 tablespoon light agave nectar
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 teaspoons dijon-style mustard
• 1/2 cup safflower oil (or olive oil)
• 1/2 English cucumber, cut into 1/4-inch thick half moons
• 2 heads romaine lettuce, roughly chopped
• 1/2 vidalia onion, finely diced
• 1 kohlrabi, peeled and finely diced
• 1 garlic clove
• 1 small shallot
• 3 fresh basil leaves