*  Exported from  MasterCook  *

                            Lemon Vinaigrette

Recipe By     : NY Times 5/21/96  Molly O'Neill
Serving Size  : 1    Preparation Time :0:00
Categories    : Salad

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      ts            Dijon mustard
     1/4  c             Fresh lemon juice
     1/2  c             Extra virgin olive oil
     1/2  ts            Kosher salt
                        Freshly ground pepper -- to taste

Whisk the mustard and lemon juice together. Whisking constantly,
slowly drizzle in the olive oil. Season with salt and pepper.

Yield: 2/3 cup

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Notes: To be used with: Lamb, Artichoke and Roasted Potato Salad

Mis-typed by Jane Rosenberg-Coombs 9/9/96