Homemade vinaigrette

Once you make your own vinaigrette, it's hard to go back to bottled. It takes 2 minutes, uses real extra-virgin olive oil, and a little mustard helps it stay blended.

Ingredients:

• 1/2 cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar or red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon raw honey or maple syrup
• 1 small garlic clove, minced
• 1/4 teaspoon sea salt and a pinch of pepper

Preparation:

• Add everything to a glass jar, put the lid on and shake for 30 seconds.
• Taste and adjust: more vinegar for tang, more honey for sweetness.
• Store in the fridge for up to a week. Olive oil firms up when cold, so let the jar sit out for 10 minutes and shake again before using.