Lemon Vinaigrette

Another one from Food to Live by

1/3 C. plus 2 T. fresh lemon juice, preferably Meyer

2/3 C. high quality extra-virgin olive oil

1 T. dijon mustard

3 large cloves garlic, peeled and crushed

3/4 t. coarse (kosher) salt

Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and remove garlic cloves before serving.