Lemon-Chervil Vinaigrette

Single Batch (Makes ~½ cup)

3 tbsp lemon juice (freshly squeezed)

6 tbsp olive oil (extra virgin)

1 tsp dried chervil

1 small garlic clove, finely minced or grated

½ tsp dry mustard

¼ to ½ tsp salt (to taste)

¼ tsp black pepper

In a bowl or jar, whisk together lemon juice, dry mustard, chervil, salt, and pepper.
Slowly add olive oil while whisking (or shake all together in a jar).
Let rest 10-15 minutes to let flavors blend and chervil soften.
Shake or stir again before serving.

Keeps 5-7 days refrigerated.

Pairs well with greens, grilled fish, or warm grains.

Scaled-Up Version (Serves 10-12)

Yield: About 2 ¼ cups of dressing

Use: Enough for ~10-12 individual salads or one large group bowl