Lemony Vinaigrette

1 tsp. finely grated organic lemon zest
4 Tbsp. freshly squeezed lemon juice
1 tsp. Dijon mustard
1 tsp. fine sea salt, or to taste
8 Tbsp. extra-virgin olive oil
Whisk together the lemon zest, lemon juice, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Slowly add the oil in a slow stream, whisking constantly until the dressing is well blended. Will keep in a jar for 2 weeks.

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