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
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.