This recipe is courtesy of Rob Crespi and Nick Kenner of Just Salad.
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon minced shallot
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon confectioners' sugar
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon coarse salt
- 1 cup canola oil