Yield: approximately 1½ cups

¾ cup extra-virgin olive oil
¼ cup white-wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper
 
1. In a small bowl, whisk together olive oil, vinegar, and lemon juice.

2. Add zest, tarragon, dill, salt, and pepper. Cover, and refrigerate for up to 3 days.