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First we're going to marinate the oil with the herbs, this way the oil will absorb all the flavours. You can do this up to a few days in advance.
COVER with cling film and store in your kitchen cabinet, the longer you'll wait the more flavour the oil will have.
SIEVE the oil to remove all the herbs. COMBINE mustard with white wine vinegar, pepper and salt in the medium-sized bowl. PLACE the bowl on top of a kitchen towel, so it won't move during mixing.
WHISK until you've reached a smooth mixture and then gradually pour in the spiced oil. Keep on mixing and don't add too much oil in at once, otherwise the ingredients won't combine and you won't end up with a smooth dressing.
Keep on mixing until all the oil has been added. SEASON with pepper and salt, enjoy!