1/4 cup red or white wine vinegar
1 tablespoon Dijon mustard
1-2 tablespoons honey (taste and add second tablespoon if needed)
1 1/4 cup extra virgin olive oil
1 large shallot, finely chopped
3 cloves garlic
3 anchovy filets, chopped
pinch of Kosher salt
1/4 cup finely chopped parsley
2 tablespoons chopped tarragon
1 tablespoon chopped thyme leaves
Kosher or sea salt and freshly ground black pepper to taste

Make the vinaigrette.  Finely chop the garlic together with the chopped anchovies and a pinch of kosher salt, to almost a paste.  Add to jar with a tight lid, along with the rest of the ingredients & shake vigorously.  If you’re using a bowl, add all ingredients to the bowl except the olive oil, and while whisking, slowly drizzle in olive oil.  Season with salt and pepper to taste.  You can also make the vinaigrette in a food processor, drizzling in the olive oil while the other ingredients chop, but you’ll get a thicker, creamy dressing.  Not a bad thing, your choice. If you have time, let this vinaigrette sit at room temperature for an hour or more to let the flavors meld. Even better, make it the day before. Then put it in the fridge overnight. Take it out and let come to room temperature before serving.