Herb Salad

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1/4 cup white wine vinegar

2 teaspoons Dijon mustard

1 teaspoon honey

1/2 teaspoon salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

1/2 cup extra-virgin olive oil

1 bunch flat-leaf parsley, stemmed (about 3 cups)

1 bunch fresh basil, stemmed (about 3 cups)

1 bunch fresh chives, chopped

1 bunch fresh tarragon, stemmed (about 1/2 cup)

1 cup arugula leaves

1 fennel bulb, halved, cored, and thinly sliced

Edible flowers, for garnish