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Lemon Vinaigrette

Lemon Vinaigrette

2 Lemons
2 tsp Dijon mustard
¼ cup Extra virgin olive oil
1 tbsp Duxbury Saltworks Summer Blend
Freshly ground pepper to taste

INSTRUCTIONS
1. Zest one of the lemons into a small bowl.
2. Juice both lemons and add to bowl.
3. Add remaining ingredients and whisk together thoroughly.
4. Store in an airtight container in the fridge for up to two weeks.

TIPS
✧  To maximize the amount of juice from your lemons, store them at room temperature and roll them on the counter before you zest/juice.
✧  Upcycle an old jam or jelly jar and use it to mix/store your salad dressing.