The beauty of this classic vinaigrette, is that you can customize it so well. Want it more sweet, add a bit more honey. Want to make it a lemon vinaigrette, sub out half the vinegar for lemon juice. And the best of all, want to make it a strawberry (or raspberry) dressing, add in jam instead of honey.
With all of these choices, have fun and experiment. Change up the herbs to what you have in the garden, in the fridge or in your spice drawer. Just remember, dried herbs are much stronger; a little goes a long way.
Whisk until emulsified. It helps to whisk the mustard, honey and vinegar first, and then add in the oil. Then add in the extras and whisk away.
Store any extra in an airtight jar in the fridge for up to 2 weeks, if it lasts that long.
You may be encouraged to eat more salad with this dressing in the fridge, waiting to be eaten.