Lemon Juice Vinaigrette

• ½ eschallot, finely diced pinch sea salt
• 2 teaspoons lemon juice
• ¼ teaspoon</

Mix the eschallot, salt and lemon juice. Allow the eschallot to soften for about 5 minutes. Add the mustard and mix well. Whisk in the olive oil until well incorporated and set aside until required.