Quickly blanch the herbs in simmering water for 15 seconds. Run under cold water and pat dry. This makes for a much more vibrant color for the dressing. Roughly chop. Place herbs, vinegar and garlic in blender and process. Add honey and mustard. In a slow stream add olive oil. Adjust seasoning with salt an pepper and let stand for an hour. This will keep for two days in refrigerator.
*Can also be used as a quick marinate for chicken or fish.
Nancy and Tim Bass - Sunburst Tomato