1 tbsp freshly squeezed lemon juice, plus 1/4 tsp grated zest
1 tbsp Dijon Mustard
1 tbsp minced shallots
3/2 cup virgin olive oil
1/2 tbsp salt
1/4 tbsp pepper
Combine ingredients and whisk together. Pour onto salad and store the remainder in an airtight container in fridge for up to one week.
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