Lemon Vinaigrette

Ingredients

• 2-3 lemons
• ¾ C Avocado oil
• 2 cloves garlic, grated
• ½ tsp salt
• ¼ tsp pepper
• 1 tbs Dijon mustard
• 1 tbs molasses (optional)

Directions

1. Add the zest, around 1-2 tbs, and juice, around ¼ C, of the two lemons to the container of an immersion blender
2. Add the Dijon, molasses, and garlic and season with salt and pepper. Mix until well combined
3. Start the blender and add the oil in a slow steady stream to emulsify. This will stay in emulsion for about a week when stored in the refrigerator in a container with a tight lid.

Chef's Notes

• A microplane grater is a must-have for this recipe - they are very useful
• Perfect on delicate salads, like arugula or spring mix - top with shredded Parmesan and cracked black pepper