lemon salad dressing
In a small bowl, whisk together the lemon juice and zest, honey, garlic and salt.
Slowly drizzle in the olive oil while whisking. Whisk until the vinaigrette is emulsified. Alternatively, you can put all the ingredients in a jar with a tight fitting lid, and shake until everything is combined.
Makes about 1/2 cup. Keeps in the refrigerator for a week.