Zesty Lemon Vinaigrette

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2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 ½ teaspoons Dijon mustard

1 ½ teaspoons honey

1 medium clove garlic, grated

2 tablespoons finely chopped shallot

¼ teaspoon Diamond Crystal kosher salt

¼ cup extra-virgin olive oil

In a large nonreactive bowl, whisk together lemon juice, lemon zest, mustard, honey, garlic, shallot, and salt.
Slowly stream in olive oil, whisking vigorously and constantly, until emulsified and creamy.
Alternatively, place all ingredients in a jar, seal tightly, and shake until emulsified.
If not serving immediately, pour into a small nonreactive container or jar; cover and refrigerate for up to 1 month.