1 tablespoon minced shallots
1 tablespoon dijon mustard
1/4 cup olive oil
At least 1 tablespoon minced herbs (basil, rosemary, thyme, marjoram, etc.)
1/2 teaspoon salt (or more to taste)
Fresh ground pepper (to taste)
Zest one lemon and juice all three lemons. Whisk together with shallots, dijon, oil, herbs, salt and pepper. Once fully emulsified, taste and add salt, if desired. Vinaigrette should taste salty at first and finish tart. Store in air tight container in refrigerator up to one week. Use as dressing on salads or on grilled meats.