Lemony Dijon Vinaigrette
My go-to lemony vinaigrette that you’ll want to have on hand always! This dressing is versatile and will add life and zest to all of your green salads and Mason jar salads. Start with the basic recipe and then experiment. Try chopped shallots in place of garlic or mix & match different herbs and spices to keep things flavorful and interesting.
INGREDIENTS
¼ cup freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 teaspoons maple syrup
1-2 tablespoons fresh herbs, chopped (basil, oregano, parsley)
2 teaspoons lemon zest
½-1 clove garlic, minced
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
My go-to lemony vinaigrette that you’ll want to have on hand always! This dressing is versatile and will add life and zest to all of your green salads and Mason jar salads. Start with the basic recipe and then experiment. Try chopped shallots in place of garlic or mix & match different herbs and spices to keep things flavorful and interesting.
INGREDIENTS
¼ cup freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 teaspoons maple syrup
1-2 tablespoons fresh herbs, chopped (basil, oregano, parsley)
2 teaspoons lemon zest
½-1 clove garlic, minced
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
METHOD
In a small bowl, whisk together the lemon juice, mustard, and maple syrup. Once smooth and thick, add in the fresh herbs, lemon zest, and garlic (or shallots). Whisk again. Slowly combine the olive oil to the dressing mixture and mix until well combined. Season with enough salt and pepper to taste. Pour over the salad and toss to coat. Store the remaining dressing in the refrigerator until the next salad (up to 5 days).
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