Simple Honey-Dijon Vinaigrette

1. 1
   prep

   Mince the garlic and squeeze the lemon.

   Peel one small garlic clove and mince it as finely as possible. Halve a lemon and squeeze out 2 tablespoons of fresh juice. Measure out all remaining ingredients so everything is ready to go.

2. 2
   mix · ~1 min

   Whisk mustard, honey, lemon, and seasonings.

   1.In a small bowl, combine 1 tsp Dijon mustard, 1 tsp honey, and 2 tbsp fresh lemon juice.

   2.Add the minced garlic, a pinch of salt, and a pinch of black pepper.

   3.Whisk until the honey dissolves and everything is completely smooth.

   TIPDissolve the honey fully before adding oil — it helps the vinaigrette emulsify and stay creamy longer.
3. 3
   mix · ~2 min

   Slowly whisk in the olive oil.

   1.While whisking constantly, pour in 6 tbsp olive oil in a slow, steady stream.

   2.Continue whisking for another 30 seconds until the vinaigrette is thick, glossy, and emulsified.

   TIPDrizzle the oil in a thin stream. Adding it too fast will cause the dressing to separate. For a foolproof method, put all ingredients in a jar, seal tightly, and shake vigorously for 30 seconds.
4. 4
   prep

   Taste and adjust, then serve.

   Dip a clean spoon or lettuce leaf into the vinaigrette and taste. Adjust with an extra pinch of salt, a drop of honey for sweetness, or a squeeze of lemon for more brightness. Use immediately or store in a sealed jar in the fridge.

   TIPVinaigrettes taste sharper straight from the bowl. For the most accurate taste, dip a piece of the lettuce or salad green you plan to dress.

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