Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
10 min
Prep:
10 min
Yield:
About 1 cup

Ingredients

Directions

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.

Cook's Note

The herbs will loose their vibrant green color over time, but will contribute but will contribute more flavor to the dressing.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Goat Cheese and Herb Stuffed Chicken Breasts

Recipe courtesy of Geoffrey Zakarian

Greek Orzo Salad with Mustard-Dill Vinaigrette

Recipe courtesy of Bobby Flay

Farfalle Pasta with Beet Vinaigrette and Parsley Pesto

Recipe courtesy of Alex Guarnaschelli

Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette

Recipe courtesy of Bobby Flay

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Recipe courtesy of Valerie Bertinelli

Herb Vinaigrette

Recipe courtesy of Food Network Kitchen

Seasonal Salad with Herb Vinaigrette

Recipe courtesy of Alice Waters|Alice Waters

Simple Green Salad with Herb Vinaigrette

Recipe courtesy of Scott Graves

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.