This vinaigrette is delicious on salad or drizzled over grilled salmon. It also makes a fantastic baste for grilled shrimp or a flavorful marinade and baste for grilled chicken. I’ve found, depending on the brand of Dijon mustard I use, that sometimes I need to up the lemon juice. Adjust according to your own taste.
Recipe makes about 3/4 cup of dressing
1 Tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 Tablespoon white wine vinegar
1 garlic clove, finely minced
1 large shallot, finely minced
1/2 cup extra-virgin olive oil
Pinch of salt and pepper
Put all the ingredients in a Mason jar, give it a vigorous shake and you’re done.