Lemon, Shallot, + Dijon Vinaigrette

• 2 tablespoons finely diced shallot about 1 small shallot, use less if you want a subtler flavor
• 2 1/2 teaspoons lemon zest about the zest of 1 small lemon
• 3 tablespoon fresh lemon juice about the juice of 1 small lemon
• 1 teaspoon dijon mustard
• 1/2 cup extra virgin olive oil
• optional: 1 teaspoon honey
• optional: 1 tablespoon of red wine vinegar for added punchiness - add this in first step if going that route
• Kosher salt
• Freshly cracked black pepper

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• The Oil: Extra Virgin Olive Oil is the move here. If you want to switch it up, the toasted walnut oil from La Tourangelle delicious. Steer clear of more neutral tasting oils, such as avocado oil, canola oil, or grape seed oil, as they won’t lend any flavor.
• The Citrus + Acid: Swap in orange or grapefruit zest and juice in place of lemon. If you don’t have citrus on hand, use vinegar! Red wine vinegar, balsamic, apple cider vinegar, and champagne vinegar are all fabulous.
• The Shallot: Don’t like shallots? Leave ’em out! Don’t have shallots but have red onion? Use that instead! I also love swapping garlic grated on a microplane in place of shallot here.
• The Sweetness: Swap in date syrup, pomegranate molasses, or maple syrup in place of honey.

1. Combine diced shallot, lemon zest and juice, dijon and a generous pinch of kosher salt in a medium sized mixing bowl. Whisk to combine, and let sit for 10 minutes to macerate.
2. Gradually whisk in olive oil until combined (aka: emulsified). You can also do this by shaking up all ingredients in a jar with a tight seal, though whisking is my preferred method!
3. Store in an airtight container in the fridge.

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