Recipe from Live Simple

1/2 cup Extra Virgin Olive Oil

1/4 cup chopped: Parsley, Basil, Dill, Thyme or combination of herbs

1/4 cup White Wine Vinegar

1 TB Honey

1 TB Dijon Mustard

1 tsp Shallots, chopped

Add all the ingredients to the bowl of a food processor.  Pulse for 1 minute until the herbs are finely chopped.  Store the dressing in the fridge for up to 2 weeks.