Pick the herb leaves from their stalks and chop finely.
Place the mustard and the vinegar in a bowl and whisk together. Once combined, slowly whisk in the olive oil. Fold in the fresh herbs once all of the olive oil has been combined.
Store in a sterile jar or bottle and use immediately.
«Vary the fresh herbs in this recipe to give different flavours to this recipe. Prepare the base of the vinaigrette in advance but chop and add the fresh herbs at the last minute to prevent them discolouring.»