In a blender, add the bone broth, dijon mustard, and honey. Blend well to combine. Next, add the salt and pepper, parsley, chives, and lemon juice. Blend again to combine. Remove the middle section of the top of the blender, and on medium speed, slowly drizzle in the olive oil. This ensures that the dressing becomes completely emulsified. Once all the oil is incorporated, close the blender top, and blend on high for 30 seconds.
Store in an airtight container in the fridge for up to 7 days. Shake container to re-emulsify the dressing.