Lemon Vinaigrette

I wanted to make a dressing to compliment the Boston Lettuce I had. A google search showed me most recipes with Boston Lettuce had citrus-based ones. I didn't have any oranges (but we're getting closer to the time our orange and grapefruits from our trees are in season. Yay for the house special, gin and grapefruit juice!) so I decided to make a lemon vinaigrette and serve on a very simple salad.

I didn't follow any recipe, but I thought this was very nice and went well with the lettuce. Sage didn't care for it. But I am a lover of sour things. I'll eat a lime wedge just because its there. For Sage, this was way too tart. But it definitely only needs to be a light drizzle on a salad. He tried to dip his grilled chicken into it, as you would honey mustard, and its certainally not how it should be eaten.

juice of half a large lemon (about 2 tbsp.)

1/4 cup olive oil

1/2 tbsp dijon mustard

1 clove garlic, mince

1/8 tsp dried basil

sea salt and pepper

Combine all ingredients until well blended. (I used my mini processor so there wouldn't be big chunks of garlic.) Store in the refrigerator until ready to use.