Lemon Balsamic Vinaigrette

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Lemon Balsamic Vinaigrette

4–6 Generous Servings
Preparation Time: 5 Minutes
1/2 cup extra virgin olive oil
3 tbsp lemon juice, or the juice from 1 lemon
1 tbsp balsamic vinegar
1 clove garlic—minced, crushed, or pressed
1/2 tsp ground sea salt (table salt works, too)
1/4 tsp fresh ground pepper
1 tsp Dijon mustard—optional and gives it a little bite
Throw everything in a jar with a lid, or any other non-porous container and shake. Once prepared, drizzle one or two TBS per salad or mix into a large bowl of greens. You can store your vinaigrette in the fridge for up to one week. The recipe says that leftover vinaigrette also makes a stupendous marinade for chicken breast.

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