Lemon herb dressing

I love looking at magazines at the doctor's office for new recipe ideas. I got this recipe from a magazine. I'm usually good about attributing the right source but this one got away. 

In a medium jar with a tight-fitting lid, place:

2 tsp. grated lemon zest
1/2 c. lemon juice (from 2 lemons)
2 tsp. honey
2 tsp. dijon mustard
1/2 c. extra virgin olive oil
2 tbsp. each chopped fresh chive and parsley
2 tsp. fresh chopped tarragon

Season with coarse salt and ground pepper

Tighten lid and shake to combine.

To store, refrigerate, up to 5 days.

Makes 1 cup.

Per 2 tsp: 134 calories; 14 g. fat (2 g. sat. fat); 0 g. protein; 2 g. carbs.; 0 grams fiber