A honey-mustard emulsion made with sunflower oil — it brings any fresh vegetable salad to life.
Finely grate the garlic and chop the herbs.
Mix the mustard, honey, vinegar, garlic, salt and pepper.
Pour in the oil in a thin stream, whisking constantly, until the dressing is smooth.
Stir in the herbs. Keep in a sealed jar in the fridge for up to three days and shake before serving.
