Ingredients:

  • ½ cup (120 ml) extra-virgin olive oil
  • ¼ cup (60 ml) red wine vinegar
  • 1 tablespoon (15 g) Dijon mustard
  • 1 teaspoon (5 g) honey (or maple syrup for vegan option)
  • ½ teaspoon (2 g) garlic powder
  • ¼ teaspoon (1 g) salt (to taste)
  • ¼ teaspoon (1 g) black pepper (to taste)
  • 2 tablespoons (6 g) fresh parsley, finely chopped
  • 1 tablespoon (3 g) fresh basil, finely chopped
  • 1 tablespoon (3 g) fresh chives, finely chopped
  • 1 tablespoon (3 g) fresh thyme leaves (optional)

Instructions:

  1. In a medium mixing bowl, whisk together the red wine vinegar, Dijon mustard, honey, garlic powder, salt, and black pepper.
  2. Slowly drizzle in the extra-virgin olive oil while whisking continuously until emulsified (the mixture should look creamy).
  3. Stir in the finely chopped herbs (parsley, basil, chives, and thyme) until evenly distributed.
  4. Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
  5. Transfer the vinaigrette to a clean jar or airtight container for storage.
  6. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to develop.