Lemon dressings often incorporate other flavors, such as herbs, garlic, and anchovy, but sometimes a simple lemon vinaigrette is all you want. (Recipe courtesy of Epicurious.com)

Ingredients

• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt, or to taste
• 3 to 4 tablespoons Cokinos Organic Extra Virgin Olive Oil
• Freshly ground black pepper to taste

Preparation

In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.