Scant 1/2 cup coarsely chopped fresh parsley ( 1/4 bunch) 1 cup chopped basil (1 ounce) 1/2 cup chopped fresh chives (1 ounce) 1/2 pound fresh spinach leaves 1 tablespoon apple cider vinegar, more to taste 3 cups mayonnaise 2 1/4 teaspoons Dijon mustard, more to taste 1 teaspoon salt, more to taste 3/4 teaspoon white pepper, more to taste 3/4 teaspoon fresh lemon juice, more to taste

Step 1 In a blender, pulse together the parsley, basil, chives and spinach along with the cider vinegar. Remove the mixture to a large bowl and whisk in the mayonnaise, mustard, salt, pepper and lemon juice. Taste and adjust the flavorings and seasonings as desired. This makes a generous 3 cups of dressing, which will keep, covered and refrigerated, up to 1 week.

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