|full cup of soft herbs like dill, cilantro, parsley,
chives, and fennel frond, roughly chopped
|apple cider vinegar
|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.