Ingredients
3/4
cup (175 mL) of extra-virgin olive oil
1/3
cup (75 mL) of balsamic vinegar
1
tbsp. of (15 mL) of lemon juice
1
tsp. of (5 mL) Dijon mustard
1/4
tsp. of (1 mL) pepper
Directions
1.
In liquid measure or small bowl, whisk together oil, vinegar, lemon juice, mustard, garlic, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
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