Ingredients:

  • ¾ cup (180 mL) extra-virgin olive oil
  • ¼ cup (60 mL) fresh lemon juice (about 2 lemons)
  • 2 tablespoons (30 mL) balsamic vinegar
  • 1 tablespoon (15 g) Dijon mustard
  • 2 teaspoons (10 g) honey or maple syrup (optional)
  • 1 clove garlic, minced
  • ½ teaspoon (2 g) salt (adjust to taste)
  • ¼ teaspoon (1 g) freshly ground black pepper
  • 1 teaspoon (1 g) dried oregano or 1 tablespoon (15 g) fresh oregano, chopped

Instructions:

  1. Gather all ingredients and equipment. Mince the garlic and juice the lemons.
  2. In a mixing bowl, whisk together lemon juice, balsamic vinegar, Dijon mustard, and honey (if using) until well combined.
  3. Gradually whisk in the extra-virgin olive oil until the mixture is emulsified and smooth.
  4. Stir in minced garlic, salt, black pepper, and oregano. Taste and adjust seasoning as needed.
  5. If not serving immediately, transfer the dressing to a jar or airtight container and refrigerate until needed. Shake well before serving.