2 or 3 garlic cloves, minced
1 tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar
zest of one lemon
juice of half a lemon
1 tablespoon chopped fresh flat leaf parsley
1/2 tablespoon chopped fresh tarragon
kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
Place all the ingredients in a small jar with a screw top lid. Shake vigorously to emulsify the oil and the vinegar. This method seems to work better than slowly drizzling in the olive oil while whisking. The resulting dressing is creamy and thanks to the lemon zest and herbs, tastes very fresh and light.
This dressing is great on the Salade Nicoise with Seared Tuna.