Lemon Rosemary Vinaigrette

Vegetarian Times. They suggest serving this over a watercress and white bean salad.

• Ready In: 5 mins
• Yields: 2 cups

Ingredients

• 2  lemons, juice and zest of
• 2  tablespoons  chopped shallots
• 2  garlic cloves, minced (2 tsp.)
• 1 1⁄2 teaspoons  chopped fresh rosemary
• 1  cup olive oil

Directions

1. Whisk together 1/2 cup lemon juice, 2 Tbs. lemon zest, shallots, garlic, and rosemary in bowl.
2. Slowly pour in olive oil while whisking. Season with salt and pepper.