½ cup extra-virgin olive oil
½ cup lime juice
1 cup loosely packed Red Dog Farm cilantro
1 tablespoon honey or maple syrup, to taste
1 teaspoon Dijon mustard
½ teaspoon ground cumin
Scant ½ teaspoon fine salt, to taste
1 clove garlic, roughly chopped

Blend all ingredients. Add pepper flakes for a little spice, add a couple tablespoons of greek yogurt or tahini to make it a creamier dressing. Can store in fridge for about a week.