Lemon Garlic Vinaigrette

Lemon vinaigrette is a staple dressing recipe and instantly brightens any salad or plate of veggies. Made from just a handful of ingredients including fresh lemons, olive oil, Dijon mustard, honey and garlic it’s incredibly easy to make, super versatile and tastes amazing. Many vinaigrettes call for a 3:1 ratio of oil to acid. I much prefer a 1:1 ratio as I’ve used in the recipe below. It’s a little less oily and far more flavourful. But feel free to adjust to your preference.

⅓ cup extra-virgin olive oil
2 large lemons, freshly juiced (~ ⅓ cup juice)
1 tsp. Dijon mustard
½ tsp. pure honey or maple syrup
1-2 cloves garlic, minced
sea salt
black pepper, freshly cracked

Add all of the ingredients to a small bowl and whisk together.

This lemon vinaigrette will last for up to one week in the fridge in a sealed container (though it may lose some of it's bright flavour over time).

Makes 6 servings.