Dill Lemon Vinaigrette
- 1/3 cup Dill-Lemon Extra Virgin Olive Oil
- 1 teaspoon Dijon mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon granulated sugar (paleo: use sweetener of choice, e.g. Swerve or stevia)
Place all ingredients except for the oil in a medium bowl and whisk to combine. Gradually drizzle in the oil while continually whisking until the mixture is emulsified. Add salt to taste. Keep refrigerated.
Try it on salad, salmon, chicken, couscous, asparagus and more! Enjoy <3