|1||full cup of soft herbs like dill, cilantro, parsley,|
chives, and fennel frond, roughly chopped
|1 tsp||yellow mustard|
|⅓ cup||apple cider vinegar|
|1 cup||olive oil|
|–||salt and pepper|
Combine all ingredients except oil in a blender, and process until smooth.
With blender on low, slowly stream in the oil until dressing is emulsified. Season with salt and pepper to taste.
Stores well in a mason jar in the refrigerator for up to 2 weeks.
note: This is one of my favorite dressings, and it is very flexible based on
what herbs you harvest or have on hand. Great as a dressing but also as a
dip for cruditès.