Makes approx 1 cup

INGREDIENTS

2 anchovy filets, rinsed and dried
2 cloves garlic chopped
Juice and zest of 1 large lemon
1/3 cup extra virgin olive oil
1 teaspoon whole grain mustard
2 teaspoons thyme, chopped
2 teaspoon parsley, chopped
2 teaspoon chives, chopped
Salt/pepper

PREPARATION

In a medium bowl mash the anchovies with the garlic and form a paste, whisk together withthe paste lemon juice, olive oil, and mustard. Whisking rapidly until emulsified, add the fresh herbs and mix well. Season with salt and pepper.

Serve over baby romaine leaves with hearty herb croutons