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Lemon-Mustard Salad Dressing

Photo: Becky Stayner; Styling: Lindsey Lower

Active time 5 mins
Total time 20 mins
Yield

Makes about 1 cup

This recipe goes with: Zesty Arugula-and-Baby Romaine Salad with Candied Pecans and Shaved Reggiano

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 2 tablespoons honey
  • 1 tablespoon finely chopped shallots
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarsely ground black pepper

How to Make It

  1. Place all ingredients in a jar with a tight-fitting lid; cover and shake vigorously. Let dressing sit for at least 15 minutes before using. (If it separates, give it a good shake.) Store in refrig­erator up to 2 days.