Lemon Herb Vinaigrette

Instructions

1. Prepare the base
   In a small bowl or jar, combine the olive oil, freshly squeezed lemon juice, white wine vinegar, and Dijon mustard. If using, add the honey or maple syrup for a touch of sweetness.
2. Add the aromatics
   Add the minced garlic, lemon zest, salt, and freshly ground black pepper to the oil and acid mixture. These ingredients will provide depth of flavor to your vinaigrette.
3. Incorporate the herbs
   Stir in the finely chopped fresh herbs: parsley, chives, thyme, and rosemary. Make sure they're finely chopped to distribute their flavors evenly throughout the dressing.
4. Emulsify the dressing
   If using a jar, secure the lid tightly and shake vigorously for about 30 seconds until the dressing is well combined and slightly thickened. If using a bowl, whisk energetically until the oil and acid components are emulsified.
5. Adjust the seasoning
   Taste the vinaigrette and adjust the seasoning as needed. You may want to add more salt, pepper, lemon juice, or honey depending on your preference for acidity and sweetness.
6. Serve or store
   Use immediately on your favorite salad, or transfer to an airtight container and refrigerate. The vinaigrette will keep for up to one week in the refrigerator. If it separates during storage, simply shake or whisk again before using.