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Add the crushed garlic, lemon zest and kosher salt to a small mixing bowl.
Use a fork to mash the ingredients together into a paste.
Add the balsamic vinegar, lemon juice and black pepper, stir to combine.
Slowly drizzle in the olive oil, while whisking the vinaigrette, until all of the ingredients are combined.
Use immediately or store in the refrigerator for up to 2 weeks.