Ingredients

1 cup of parsley

½ cup of other herbs such as coriander, thyme, basil, mint, sage

¾ cup of extra virgin cold pressed olive oil

2 tablespoons of apple cider vinegar or lemon juice

2 tablespoons of honey

2 teaspoons of Dijon mustard

¼ teaspoon of Himalayan salt

Method

Combine all the ingredients, add it to your blender and blitz it up into a smooth sauce.

This dressing can be stored in an airtight jar in the fridge for up to 2 weeks.

Once the dressing has been stored in the fridge, the sauce may thicken. Let it come to room temperature before serving. Shake well before dressing your salad.