Bright lemon juice and a touch of Dijon mustard whisk together with honey and fresh garlic into a punchy, well-balanced base, then extra-virgin olive oil streams in slowly until everything turns glossy and lightly creamy. That steady emulsification is what gives this vinaigrette its silky texture and ability to cling to greens instead of pooling at the bottom of the bowl. A little lemon zest adds an extra layer of citrusy brightness if you want it, while salt and freshly ground pepper keep the flavors sharp and clean. It's the kind of simple, olive-oil-forward dressing that fits naturally into a Mediterranean way of cooking, built on real lemon, garlic, and good oil rather than anything processed. Keep a jar in the fridge and shake before using — it's just as good drizzled over roasted vegetables or grilled fish as it is on a simple green salad.
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In a small bowl, combine the lemon juice, Dijon mustard, honey, garlic, salt, pepper, and lemon zest, if using. Whisk together until the salt dissolves and the mixture is uniform.
While whisking constantly, drizzle in the olive oil in a slow, steady stream until the dressing is smooth and lightly emulsified — it should look slightly creamy and coat the back of a spoon.
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