This is my go-to salad dressing. A classic vinaigrette is typically 1 part acid to 3 parts oil, but I like a little extra zing, so I use 2 parts acid and combine vinegar with lemon juice.
Technique tip: Whisking the mustard with the vinegar and lemon juice first will help it more easily combine with the oil. Season with more salt than you think you'll need because it is needed to flavor a whole salad.
Swap option: Any vinegar can be used, or all lemon juice, whatever your preference!
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon honey
- 3 tablespoons extra virgin olive oil
- 1 pinch salt
- freshly ground black pepper
In a small bowl, whisk mustard, vinegar, lemon juice and honey until totally combined.2.
Whisk in olive oil until completely emulsified.3.
Season generously with salt and freshly ground black pepper to taste.