*  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      teaspoon      dijon mustard
      1/4  cup           fresh lemon juice
      1/2  cup           extra virgin olive oil
      1/2  teaspoon      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