Ingredients:

  • 1/4 cup (15g) fresh Italian parsley, finely minced
  • 2 tbsp (8g) fresh chives, finely snipped
  • 1 tbsp (3g) fresh dill, minced
  • 1 clove (5g) garlic, grated
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (15g) Dijon mustard
  • 1 tsp (5g) honey
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Combine the grated garlic, Dijon mustard, lemon juice, apple cider vinegar, honey, salt, and pepper in a bowl; whisk vigorously until the honey is fully dissolved and the mixture is a uniform paste.
  2. While whisking constantly, slowly drizzle in the extra virgin olive oil in a thin, steady stream until the mixture thickens and becomes a velvety emulsion.
  3. Gently stir in the minced parsley, chives, and dill using a spoon to fold them in, keeping the herb pieces intact.