Lemon Vinaigrette

 

1/4 cup red wine vinegar
2 tablespoons dijon mustard
1/2 cup extra virgin olive oil
Zest and juice of 1 lemon (about 4 tablespoons lemon juice and 3 teaspoons zest)
1 clove garlic, finely minced OR 1 teaspoon garlic powder
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh minced oregano OR 2 teaspoons dried oregano

Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.

Source: Wholefully

Lemon Vinaigrette

1/4 cup lemon juice (about 2 lemons, if fresh squeezing)
1/4 cup white-wine vinegar
2 teaspoons sugar
1 teaspoon coarse salt
1/4 teaspoon ground pepper
1 cup olive oil

In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved. Add oil; whisk or shake until thoroughly combined.
Refrigerate in an airtight container up to 2 weeks. Makes about 1 1/2 cups.

Source: Martha Stewart