Lemon Vinaigrette (Vinegar)

Materials:

6 tbsps extra-virgin olive oil
2 tbsps lemon juice (1 12 teaspoons freshly squeezed)
1, 1/2 tsps lemon zest (finely grated)
1 tsp dijon mustard
freshly ground pepper
coarse salt

Preparation:

Combine mustard, lemon zest, and juice in a jar; season with salt and pepper. Add some of the oil, then cover and shake to combine. Continue adding more oil and shaking until all the oil is incorporated and mixture is thickened and uniform in color. Serve immediately.

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