This bright, herbaceous vinaigrette has become something of a staple at Chez Simpson. The fresh herbs, tangy mustard, and pop of acid make even simple greens feel like a treat. Add a drizzle to roasted salmon or lean meat, and you have the perfect summertime meal—fresh, light, and (of course) delicious. Bon appetite, my friends!
3 – 4 cups of mixed fresh herbs (I prefer basil, cilantro, & flat-leaf parsley)
2 tablespoons Dijon mustard
½ teaspoon garlic powder
3 tablespoons white wine vinegar
1 cup extra virgin olive oil
salt & pepper to taste
Combine all ingredients (except salt & pepper) in a blender and blend well. Add salt & pepper to taste. Enjoy!