This lemon mustard vinaigrette is a zesty dressing made with maple and dijon mustard. I used it as a veggie and salad dressing or meat marinade. The trick is to use fresh lemon juice for the best flavour.
Combine all the ingredients in a small bowl or jar, stir well using a whisk and pour over the salad then serve. Or you can put all the ingredients in a jar and screw on the lid then shake the jar firmly for a few seconds until everything combines together.
Notes
Vinaigrette may solidify in the fridge; the best thing to do about that is to leave it at room temperature for 5-10 minutes to liquefy the oil again.