Lemon-Dijon-Honey Dressing (Arugula & Mushroom Salad)

A dressing forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Arugula and Caramelized Mushroom Salad, where it is originally used.

Ingredients

• 1/2 cup (120 ml) extra-virgin olive oil, divided
• 2 tablespoons (30 ml) fresh lemon juice
• 2 teaspoons (10 ml) Dijon mustard
• 2 teaspoons (10 ml) honey

Method

1. In a small bowl, whisk together the remaining 1/4 cup (60 ml) plus 2 tablespoons (30 ml) olive oil with the lemon juice, mustard, and honey. Season with salt and pepper.
2. Alternatively, add the dressing ingredients to a jar, cover, and shake until emulsified.