Lemon Dijon Vinaigrette

This is my go-to vinaigrette for anything salad! Orzo, rice, vegetables, even a marinade. Makes about 10oz. I use a tall quilted 12oz canning jar to store it in refrigerator.

Ingredients

1/3 cup lemon juice
¼ teaspoon lemon zest
2 tablespoons Dijon mustard
1-2 cloves garlic, minced
½ teaspoon fresh thyme leaves (or ¼ tsp dried leaves)
¾ cup olive oil
Salt and pepper to taste

Directions

Wash lemon in hot water and zest. Juice the lemon. In a bowl, mix together lemon juice, zest, mustard, thyme leaves, garlic, salt and pepper to taste. Blend well.

Add olive oil in increments and whisk well.

 Pull from refrigerator 20 minutes before using if the dressing solidifies. Dressing keeps for about 1-2 weeks. Save remaining zest in small jar and freeze for future use.

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