Lemon Vinaigrette

 Made this for Calvary and for beet and greens salad (Rouxbe - Herbed Cashew Cream Cheese) and honey-spiced walnuts.

This easy lemon vinaigrette recipe is a great one to have in your back pocket. It's delicious and versatile - perfect for tossing with salads, roasted vegetables, and more!Quick and easy! 

Ingredients

• ¼ cup fresh lemon juice
• 1 small garlic clove, grated
• 1 teaspoon Dijon mustard
• ¼ teaspoon sea salt, more to taste
• Freshly ground black pepper
• ½ teaspoon honey, or maple syrup, optional
• ¼ to ⅓ cup extra-virgin olive oil
• ½ teaspoon fresh or dried thyme, optional

Instructions

• In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
• Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
• If your dressing is too tangy, add more olive oil, to taste.
• Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

Notes

Makes 1/2 cup.