Not Your Basic Vinaigrette

I took another vinaigrette recipe and altered it to make it my own.  I tossed together a salad for lunch and warmed up some homemade baked chicken tenders.  I cut up the tenders and tossed them on the salad.

Not Your Basic Vinaigrette

3 green onions, chopped
5 Tbsp. water
2 Tbsp. Dijon Mustard
2 Tbsp. rice vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. extra virgin olive oil
1 1/2 tsp. honey
1/2 tsp. salt
1 Tbsp. finely chopped fresh parsley
1/8 tsp. pepper
1/8 tsp. red pepper flakes

Roughly chop the green onions and put them in a microwave safe dish with the water.  Cover tightly
Heat until the onions are tender.
Pour onions and water into blender.
Add mustard, vinegar, and lemon juice and blend until smooth.
Pour into dressing container.  Add parsley, olive oil, honey salt, pepper and red pepper flakes and shake or blend well.
(The vinaigrette will not be emulsified.)
Serve immediately.
You can store up to 1 week in the refrigerator. Bring to room temperature before serving.