Ingredients
Scale
- 4 tbsp extra virgin olive oil
- ½ tsp finely grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1 tsp of maple syrup of agave
- ½ tsp of Dijon mustard
- ¼ tsp of sea salt or to taste
- Freshly ground pepper
Instructions
- Place all ingredients in a small bowl
- Whisk to combine
- Store in the fridge for up to a week
Find it online: https://susancooksvegan.com/how-to-make-a-lemon-vinaigrette/