Zesty Lemon Pepper Vinaigrette (with Metric Weights)

1.In a small bowl or jar, combine the freshly squeezed lemon juice, lemon zest, Dijon mustard, black pepper, and sea salt.

2.Whisk or shake vigorously until the mustard is fully incorporated and the mixture looks slightly creamy.

3.Slowly drizzle in the olive oil while whisking continuously, or add to the jar and shake until the dressing is emulsified and glossy.

4.Taste and, if desired, whisk in the honey to mellow the acidity and enhance the vinaigrette’s balance.

5.Adjust seasoning with additional salt or pepper if needed.

6.Use immediately to dress your salad, or store in the refrigerator for up to 3 days. Shake well before each use.