Summer Herb Vinaigrette

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Makes about 1 1/4 cups

1/3 cup red wine vinegar

2 teaspoons Dijon mustard

Grated zest and juice of 1 lemon

2 or 3 fresh basil leaves, cut into thin strips

2 tablespoons chopped fresh oregano leaves

2 tablespoons chopped fresh flat-leaf parsley leaves

3/4 cup extra-virgin olive oil

Sea salt and freshly ground black pepper to taste

Combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley in a small bowl and stir to mix.  Whisk in the olive oil in a slow, steady stream until all of the oil is incorporated.  Season with salt and pepper.  Use immediately or store refrigerated in an airtight container for up to 3 days.