Recipe from Live Simple
1/2 cup Extra Virgin Olive Oil
1/4 cup chopped: Parsley, Basil, Dill, Thyme or combination of herbs
1/4 cup White Wine Vinegar
1 TB Honey
1 TB Dijon Mustard
1 tsp Shallots, chopped
Add all the ingredients to the bowl of a food processor. Pulse for 1 minute until the herbs are finely chopped. Store the dressing in the fridge for up to 2 weeks.