6 tbsp olive oil
2 tbsp cider vinegar or lemon juice
1-2 tsp Dijon mustard
pinch sugar
small clove crushed garlic
1-2 tbs fresh mixed herbs
sea salt
fresh ground pepper

Whisk or shake in a bottle
Keeps for a week in the fridge
Rachel makes this and serves it over green beans or asparagus, cooked crispy-tender, sprinkled with toasted almond flakes.
Very very good.