Step 1

Roll the lemon to release the juices. Zest with a microplane grater into a large clean jar with a tight fitting lid.

Step 2

Cut the lemon in half and juice. You may want to measure the juice before adding it to the zest in the jar.

Step 3

Add the olive oil – about twice the volume of the lemon juice. Then add the remaining ingredients (mustard, honey and seasoning). Put the lid on tight and shake well to make an emulsion.

Step 4

If you prefer, you can decant the dressing into an attractive bottle to serve. Allow to stand for half an hour before serving to allow the flavours to combine. Store leftovers in the fridge but serve at room temperature.