Creamy Lemon-Mustard Vinaigrette for One

It’s summer, and my attention has returned with a giggle of glee to salads. This little dressing whips up in no time, uses ingredients you probably already have in your kitchen, and it tastes like a million bucks! (Well, not the actual bucks. Just the metaphorical ones.)

¼ shallot, diced small

2 TBLSP olive oil

4 teaspoons lemon juice

2/3 teaspoon Dijon-style mustard

1/3 teaspoon agave nectar (or maple syrup)

Kosher salt and freshly ground black pepper, to taste

1. Whirl all ingredients in a blender or food processor.

 Use on salads, as a dip for crudités, as a marinade for tofu…go wild!