Lemon Vinaigrette

• 1/3 cup plus 2 tablespoons fresh lemon juice, preferably Meyer
• 2/3 cup high-quality extra virgin olive oil
• 1 tablespoon Dijon mustard
• 3 large cloves garlic, peeled and crushed
• 3/4 teaspoon coarse or kosher salt

1. Place all the ingredients in a glass jar and seal the lid tightly.
2. Shake the jar vigorously to combine.
3. The vinaigrette can be refrigerated, covered, for up to 1 week.
4. Let it return to room temperature and remove the garlic cloves before using.

lemon juice, olive oil, mustard, garlic, coarse

Taken from www.cookstr.com/recipes/lemon-vinaigrette (may not work)