CHOP’T’S MEYER LEMON DIJON VINIGRETTE SALAD DRESSING
1 Ball jar or recycled jam jar
3 Parts extra virgin olive oil
1 Part fresh squeezed Meyer lemon juice
zest of 1 Meyer lemon
2 Tbsp. Dijon mustard
HOW TO MAKE:
1-Add all your ingredients to a jar, cover and then shake, shake, shake for perfectly emulsified dressing.
2-No bowl, no whisk, and if you use a nice jar, you can even serve from it.
3-Make one day in advance and store in the fridge to really blend the flavors together.
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