This simple dressing celebrates the herb garden. It keeps up to three weeks when sealed and stored under refrigeration. The recipe makes one pint.herb garden

1/8 cup coarsely chopped sage (about half a bunch from our farmstand)
1/8 cup English thyme (about half a bunch from our farmstand)
1/4 cup coarsely chopped parsley (about 1/4 bunch from our farmstand)
1/4 tsp. lemon zest
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1/4 cup white vinegar or raw, unfiltered apple cider vinegar
1 Tbsp. smooth Dijon mustard
1 1/2 cup extra virgin olive oil

In a blender or food processor, combine herbs, lemon zest, salt, pepper, vinegar and Dijon mustard.
Pulse to shred the herbs.
Scrape down the sides of the container and add the olive oil.
Blend until completely combined.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.