Lemon Mustard Shallot Vinaigrette

3 T lemon juice (fresh squeezed is the ONLY option!)
Zest from the lemon
3 T light sunflower oil (I use a little less than the 1 to 1 ratio)
Salt and Pepper (Be deliberate. These two flavors are key to this dressing)
2 t white sugar (taste the dressing after you’ve mixed it to see if it needs to be cut with a bit more sugar. You won’t know because the tartness of the lemons is a variable.)
2 t yellow mustard
1 T finely chopped shallots (That’s those things that look like a giant, brown, garlic clove. They’re more mild than an onion and a more sweet flavor.)

Then, (Ahem…this is important) EMULSIFY with a good whisk. You will see it lighten and thicken in consistency. Then toss with the greens RIGHT BEFORE serving or it will wilt them. Unless you’re doing spinach, then do about 30 minutes before serving.

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