Herbed Balsamic Vinaigrette

Method if you have a food processor:
Insert the chopping blade. With the food processor running, drop in the garlic, process 5 seconds to chop. Add the fresh parsely, dried basil, oregano, salt, pepper, mustard and vinegar. Process 10 seconds to blend. With the processor running, add the olive oil one third cup at a time. Process 1 minute or more until totally emulsified.

Method by hand, without a food processor:
Finely chop the parsely leaves and place in a small metal mixing bowl. Crush the garlic in a garlic press, or finely chop, and add to mixing bowl. Finely chop the dried basil, and add to mixing bowl. Add the dried oregano, salt, pepper, Dijon mustard, and balsamic vinegar to the mixing bowl. Stir and mix ingredients thoroughly. Whisk the mixture in the bowl vigorously with a medium size metal whisk. While continuing to whisk, add the olive oil slowly, a small portion at a time. Continue whisking, one minute or longer, until througoughly mixed. Aim for a thoroughly emulsified mixture.

Transfer to a cruet
Adjust any seasonings to taste. Pour the emulsified mixture to a cruet. Allow the dressing to rest for 30 minutes before using to allow the flavors to blend. Refrigerate unused portion to keep. Bring to room temperature (30 minutes) before using. Shake well in the cruet to re-mix.