For 4 portions

Whisk together 1 tbsp lemon juice, 2 tbsp wine vinegar, 1 tsp mustard, a little salt, pepper and sugar. Whisk in 6 tbsp olive oil. Add 1 h. Shallot and garlic clove and 2-3 tsp chopped chives, parsley and dill. Stir in the chives, parsley and dill. Triple the amount for stock, pour everything into a bottle and shake well. Keep refrigerated.

The subtle acidity of a vinaigrette also goes wonderfully with wild herbs such as clover, ground elder, sorrel, dandelion and young nettles, as well as edible flowers such as daisies and yarrow.

Extra tip:

If the vinaigrette is stored for a long time, the individual ingredients will settle in layers. Shake to combine everything again.