Lemon Vinaigrette

Yield: about 1 cup

1    garlic clove, peeled
1    lemon (zested)
¼   cup fresh lemon juice
2   teaspoons Dijon mustard
¾  teaspoon kosher salt
¼   teaspoon freshly ground
      black pepper
¾   cup extra virgin olive oil

Nutritional information per serving (1 tablespoon):
Calories 90 (99% from fat) • carb. 0g • pro. 0g • fat 10g • sat. fat 2g • chol. 0mg • sod. 68mg • calc. 3mg • fiber 0g

1. Fit the chopping blade into the work bowl of the food processor. With the unit running on High, drop the garlic through the feed tube. Stop and scrape down the sides of the bowl. Add the lemon zest and juice, Dijon, salt, and pepper. Process on High to fully mix.
2. With the unit running on Low, gradually add the olive oil through the drizzle hole of the food pusher. Once all of the oil is added, allow to mix an additional 30 to 60 seconds to fully
emulsify.
3. Taste and adjust seasoning as desired.