Lemon Vinaigrette


This dressing is simple to make, will keep up to 1 week in the fridge, and it's great over simple salad greens or used as a marinade for chicken or fish. I’ve been making it for years. It’s a family favorite!


1 Lemon
1 Clove Garlic, Minced
1 Tbl Dijon Mustard
1/4 Cup Extra Virgin Olive Oil
Splash of White Wine (I use Chardonnay)
Pinch Kosher Salt
A Few Cranks of Cracked Black Pepper


Zest on lemon in a mason jar. Only use the yellow part of the lemon. After zesting, cut lemon in half and squeeze the juice of the entire lemon in the jar. Add all other ingredients, put lid on jar and shake. That’s it! Easy. Simple. Homemade.