Lemon Vinaigrette - How To Make Lemon Vinaigrette

1/4 cup extra-virgin olive oil  (can use hazelnut or walnut oil)
2 tablespoons freshly squeezed lemon juice*
1/2 teaspoon Dijon-style mustard
3/4 teaspoon fresh thyme leaves, chopped**
1 clove garlic, minced
3/4 teaspoon coarse salt
Pinch freshly cracked black pepper

* To make this vinaigrette properly, you must use fresh-squeezed lemon juice and not bottled lemon juice.

** Sometimes, I just omit the thyme leaves. Depends on my mood!

In a jar or bowl, combine olive oil, lemon juice, mustard, thyme, garlic, salt, and pepper.

Store, covered, in the refrigerator.

Serve at room temperature. Shake or stir just before serving.

Yields 1/4 cup vinaigrette.