makes 1 cup
  • 2/3 c good quality extra virgin olive oil

  • 1/4 c champagne & apple cider vinegar

  • 1 tsp dijon mustard

  • 1/2 a lemon zested & juiced 

  • 1/2 tsp raw honey

  • 1 large garlic clove

  • 1 shallot, minced 

  • Flaky salt & freshly cracked pepper to taste


In a small bowl, whisk together the champagne vinegar, lemon juice, djion mustard and raw honey with a pinch of flaky sea salt. Using a microplane, grate garlic into the small bowl. Next, slowly whisk in the olive oil. Finish with cracked pepper and lemon zest. This can also be done in a blender.