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Lemon Vinaigrette

  • 1 cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons lemon zest

n a large bowl, combine the olive oil, vinegar, salt, pepper, lemon juice, and lemon zest. Whisk together until the vinaigrette emulsifies.

Serve immediately or refrigerate for up to 1 week in a tightly sealed container.

Makes 1 cup.

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