| Ingredients | |
|---|---|
| 1 | full cup of soft herbs like dill, cilantro, parsley, chives, and fennel frond, roughly chopped |
| 1 Tbl | tahini |
| 1 tsp | yellow mustard |
| ⅓ cup | apple cider vinegar |
| 1 | clove garlic |
| 1 | shallot, minced |
| 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.
