Zesty Lemon Vinaigrette

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 5 minutes

Ingrédients

2 tablespoons (30ml) fresh lemon juice, plus 1 teaspoon lemon zest, from 1 medium lemon

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons honey

1 medium clove garlic, grated (about 1/2 teaspoon)

2 tablespoons finely chopped shallot (3/4 ounce; 21g), from 1 medium shallot

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1/4 cup (60ml) extra-virgin olive oil

Instructions

In a large nonreactive bowl, whisk together lemon juice, lemon zest, mustard, honey, garlic, shallot, and salt. Slowly stream in olive oil, whisking vigorously and constantly, until emulsified and creamy. Alternately, place all ingredients in a jar, seal tightly, and shake until emulsified. If not serving immediately, pour into a small nonreactive container or jar; cover and refrigerate for up to 1 month.