- 1/3 cup Champagne vinegar
- 1/3 cup fresh lemon juice
- 1 1/2 tablespoons Dijon mustard
- 1 small clove garlic
- 2 teaspoons kosher salt
- Freshly cracked pepper, plus more for serving
- 1 1/2 cups extra-virgin olive oil
Pulse all ingredients in a mini food prep or blender until emulsified. (You can also whisk the dressing by hand.)
