Whisk together the cider vinegar, lemon juice, zest, salt, sugar, mustard and pepper in a small deep bowl.
Continue whisking and add the olive oil in a thin stream to emulsify the dressing.
Serve immediately.
1⁄4 cup cider vinegar
2 Tbsp. fresh-squeezed lemon juice
Zest of one large lemon
½ tsp. coarse salt
2 tsp. brown sugar
2 tsp. Dijon mustard
Freshly ground pepper to taste
3⁄4 cup extra virgin olive oil
2 Tbsp. fresh-squeezed lemon juice
Zest of one large lemon
½ tsp. coarse salt
2 tsp. brown sugar
2 tsp. Dijon mustard
Freshly ground pepper to taste
3⁄4 cup extra virgin olive oil
This article appears in Aug 1-31, 2008.