Lemon viniagrette (great with meyer lemon)

cooked asparagus, broccoli, and fresh tomato slices. Be creative!

Recipe Type: Salad and Salad Dressing, Condiments, Lemons Yields: 1/4 cup Prep time: 20 min

Ingredients:

• 1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
• 2 tablespoons freshly-squeezed lemon juice*
• 1/2 teaspoon Dijon-style mustard
• 3/4 teaspoon fresh thyme leaves, chopped
• 1 clove garlic, minced
• 3/4 teaspoon coarse salt
• Pinch coarsely-ground black pepper

* To make this Lemon Vinaigrette properly, you must use fresh-squeezed lemon juice and not bottled lemon juice.

** Sometimes, I just omit the thyme leaves. Depends on my mood! You could use other herbs of your choice, if desired.

In a jar or bowl, combine olive oil, lemon juice, mustard, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator.

Serve at room temperature. Shake or stir just before serving.