Whisk together all dressing ingredients with several grinds of black pepper. Refrigerate at least 30 minutes to marry the flavors. (Dressing will thicken while resting in the fridge.)
Recipe Notes / Tips
Dried herbs? Yes, you can use them, it’s just a different thing than fresh. I think of fresh herbs in summer, dried in winter. When I use dried, I stick with the basics, parsley and chives, and keep the quantity to a max 1 tablespoon for this amount of dressing.
Frozen herbs? Sure! Scrape at them with a fork so you get discrete little pieces.
This dressing keeps for a week or so, refrigerated.