Lemon Herb Vinaigrette
by Lucinda Hutson

¼ c. freshly squeezed lemon juice
2–3 t. lemon zest
¼ c. white wine vinegar
2 medium shallots and/or garlic, minced
3 t. Dijon mustard
Salt and pepper
¾ c. extra-virgin olive oil
¼ c. combination of fresh lemon balm, lemon thyme, lemon basil and lemon verbena, finely chopped
2 T. capers, drained

Combine first 7 ingredients in small bowl, whisking in oil at the end, then stir in chopped herbs and capers.

~ Submitted by Ann Humbert