Mustard Herb Vinaigrette

• 1 lemon, zested
• 2 tbsp lemon juice, freshly squeezed
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove of garlic, crushed and peeled
• 1 c extra virgin olive oil
• 2 tsp fresh chives, minced
• 2 tsp fresh tarragon
• 2 tsp fresh flat-leaf parsley, minced
• kosher salt, to taste
• freshly ground black pepper, to taste

Pulse lemon zest and juice, vinegar, mustard and garlic in a blender to combine. With machine running, gradually pour oil through hole in lid to emulsify. Add chives, tarragon and parsley, and pulse to combine without puréeing herbs. Season with salt and pepper. (Vinaigrette can be made up to 2 hours ahead. If separated, pulse a few times to re-emulsify.) Pour vinaigrette into 4 ramekins.