Lemon Vinaigrette

Ingredients

• 3 tbsp lemon juice – freshly squeezed
• 1 tsp Dijon mustard
• 1 tbsp shallot – finely minced
• 1 tsp honey
• 0.5 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 0.5 cup extra-virgin olive oil

Instructions

1. In a medium bowl, whisk the lemon juice, Dijon mustard, shallot, honey, kosher salt, and black pepper until the salt dissolves.
2. While whisking constantly, slowly drizzle in the extra-virgin olive oil until the vinaigrette is glossy and emulsified, 1–2 minutes.
3. Let sit 5 minutes to mellow the shallot. Taste and adjust with a pinch more kosher salt or a splash of lemon juice to balance. Use immediately or refrigerate in a sealed jar up to 5 days; whisk or shake to re-emulsify before serving.