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lemon-shallot vinaigrette

www.foodandwine.com

Total: 10 minutes

Servings: 1.5

Author : Jan Birnbaum

Ingredients

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½ teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice2 tablespoons minced shallots1 ¼ teaspoons Dijon mustard1 ¼ teaspoons white wine vinegar1 small garlic clove (minced)⅓ cup extra-virgin olive oilSalt and freshly ground pepper

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Instructions

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In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.