Boistfort Valley Farm
Community Supported Recipe Box

Lemon Vinaigrette


  • 1/4 cup fresh-squeezed lemon juice (about 1 lemon)
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped pitted black olives
  • Freshly-ground black pepper to taste


dish: salad
season: anytime

In a small bowl, combine lemon juice, Dijon mustard, olive oil, olives, and pepper; whisk together well.