You love her or hate her (or perhaps could care less?!)
I am thankful to her - well, her team, I suppose - for coming up with this versatile fresh herb dressing. You can use it in salads, as a marinade, as a spread on crusty bread (put it under the broiler and add some feta. Yum), or toss it in with your veggies.
You just shake it up in a mason jar. Simple.
Refrigerated, it lasts 5-6 days.
This makes one cup:
In a mason jar, place 2 teaspoons of lemon zest and the juice of 2 lemons. Add: 2 teaspoons of honey (I used just a bit more), 2 teaspoons of Dijon mustard, 1/2 cup extra-virgin olive oil, 2 Tablespoons chopped chives, 2 Tablespoons chopped fresh parsley and 2 teaspoons chopped fresh tarragon (my favourite). Season with salt and pepper to taste. Tighten lid (duh), and shake to combine. Add more of whatever ingredient you think it needs - salt? honey? Dijon? tarragon?
Shake it up again if adding anything and keep tasting until it is to your liking!