Lemon Zest Vinaigrette

© Katherine Stetson

Makes 1 ¼ cup.

  • 1 cup olive oil
  • 2 tablespoons cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped shallot
  • 1 teaspoon dry mustard
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1 garlic clove, finely chopped
  • zest of one lemon

In a lidded jar, combine vinegar and salt and stir to dissolve.  Add remaining ingredients and shake well.  Store in the refrigerator.

Copyright © Katherine Stetson, all rights reserved.