Makes about 1 cup.
4 tablespoons balsamic vinegar
2 1/2 teaspoons Dijon mustard
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil, or an herb-flavored olive oil
1 tablespoon fresh basil chiffonade
1 tablespoon thinly sliced fresh chives
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon finely chopped fresh tarragon
In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper. Whisking constantly, add the oil in a slow, steady stream until completely incorporated.
Add the fresh herbs and stir. Adjust the seasonings to taste.