- 1/4 cup raw apple cider vinegar
- 1 tablespoon Dijon mustard
- 4 Tbsp fresh lemon juice
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- (If you have extra fresh parsley, add 1 Tbsp minced)
Grab a small, heavy bottomed pan. Add 2 Tbsp olive.
Heat oil until it is very hot but not smoking.
Add minced garlic and sauté for about 30-40 seconds, until the garlic begins to turn a light brown and you can smell it.
Grab a medium mixing bowl add apple cider vinegar, Dijon and lemon juice.
Slowly pour in olive oil while mixing frantically to combine:)
Add the shallot, sautéed garlic, S+P and parsley (if you are using parsley).
Let marinate for 30-45 minutes before using.