Lemon Vinaigrette

(taken from "Food to Live By" by Myra Goodman)

Makes about 1 cup

Ingredients:
- 1/3 cup plus 2 Tb fresh lemon juice
- 2/3 cup extra virgin olive oil
- 1 Tb Dijon mustard
- 3 large garlic cloves, peeled and crushed
- 3/4 tsp coarse salt

Directions:
Place all ingredients in a jar/container and seal tightly. Shake vigorously to combine.

The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and remove the garlic cloves before using.

Verdict:
I feel like I could eat a salad JUST with this vinaigrette and nothing else. It is very light but tart. I noticed that when I used bottled lemon juice as opposed to fresh lemon juice, the vinaigrette seemed thinner and less flavorful.