My basic vinaigrette I use in so many recipes. Enjoy over garden fresh greens, in slaws or for warm potato salad.
Juice of 2-3 lemons, yielding approx. 1/4 cup juice
2 Tablespoons Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
Pour lemon juice into a glass jar with lid. Add mustard, salt and pepper. Shake vigorously until thoroughly mixed. If mustard is not fully incorporated, whisk with a fork. Add olive oil and shake until blended.