Lemon Vinaigrette

Step 1

Squeeze the juice from 1 large or 2 medium lemons until you have 1/4 cup. Place the lemon juice, 1 teaspoon honey or maple syrup, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl or small jar. Whisk or seal the jar and shake to combine.

Step 2

Add 1/4 cup extra-virgin olive oil. Whisk or seal the jar and shake until combined and emulsified.