- ½ cup olive oil
- 1 ⅞ teaspoon vinegar
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced shallot
- 1½ teaspoons Dijon mustard
- ½ teaspoon grated lemon peel
- ½ teaspoon sugar
- Whisk all ingredients in a bowl to blend.
- Season with salt and pepper. Use as a salad dressing or a dip. Reserve the remaining fruit-based vinaigrette in a refrigerator.