A splash of freshly squeezed lemon juice adds a bright citrus accent to this basic balsamic vinaigrette.
In the photo above, it's tossed with some baby arugula for a simple yet delicious salad.
6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
Shaking method: Combine all ingredients in a jar or cruet with a tight-fitting lid. Shake until well blended.
Whisking method: Combine all ingredients in a bowl. Whisk until well blended.
Use immediately or refrigerate. If using later, shake or whisk again just before using.
-- Approximately 2/3 cup of dressing