Prepare the Garlic and Herbs: Start by preparing your fresh ingredients. Mince the garlic cloves as finely as you possibly can. Finely chop the fresh parsley. Getting these elements small ensures they distribute evenly throughout the dressing.

Combine the 'Flavour' Ingredients: In a medium glass jar with a tight-fitting lid, combine the red wine vinegar, Dijon mustard, honey, minced garlic, chopped parsley, dried oregano, dried basil, salt, and black pepper.

Give it a Swirl: Put the lid on the jar and give it a gentle swirl to start combining these ingredients. This helps the salt and honey begin to dissolve in the vinegar before you add the oil.

Add the Olive Oil: Pour the extra virgin olive oil into the jar with the other ingredients.

Shake Vigorously: This is the most important step! Screw the lid on tightly and shake the jar with all your might for a good 30-45 seconds. You are creating an emulsion. You'll see the oil and vinegar, which are normally separate, come together to form a slightly thickened, cloudy dressing.

Taste and Adjust: Unscrew the lid and give the dressing a taste. Dip a piece of lettuce in, rather than using a spoon, to get a true sense of the flavour. Does it need more salt? A little more honey for sweetness, or a splash more vinegar for tang? Adjust the seasonings until it tastes just right to you. What works best for me is to aim for slightly more acidic than I think I need, as the flavour mellows when tossed with salad greens.

Rest and Infuse: For the best flavour, let the dressing sit at room temperature for at least 20-30 minutes before using. This gives the garlic and herbs time to infuse into the oil and vinegar, deepening the overall taste.

Serve: Give the dressing one final shake just before pouring it over your favourite salad. Enjoy!