Lemon Vinaigrette
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Add the lemon juice and the mustard to a medium-sized bowl. Whisk until combined.
Add the olive oil in a slow, steady stream while whisking. Whisk in salt and pepper.
Pour a small amount of the vinaigrette over salad and gently toss with tongs or a pair of wooden spoons until the leaves are lightly coated. Serve immediately.
Timesaver: Place the mustard and lemon juice in a small jar with a lid. Screw lid on the jar and shake well. Add olive oil and salt and pepper and shake again to combine. This is a great way to store leftover dressing, which will keep refrigerated for up to a week.
Variations: Add 1/4 teaspoon of your favorite dried herbs (rosemary, tarragon, basil).
Serves 4
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