- Yield: Makes 3/4 cup
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
In a medium bowl, whisk together vinegar, mustard, and lemon juice. Add olive oil in a slow, steady stream, whisking until combined. Season with salt and pepper.