Lemon Vinegrette

This is a deviation on my favourite balsalmic vinegrette. I love the lemon for summer to lighten up the load and add some extra lemon zest to life. It also doubles as an outstanding white fish marinade. Yum.


  • 1/4 cups Champagne vinegar
  • 2 tbsp Maple syrup
  • 1 tbsp Fresh lemon juice
  • 1/2 cups Olive oil or a mix of 1/4 olive oil and 1/4 avocado oil
  • 1/2 tsp Organic dijon mustard
  • Salt and pepper to taste


  • Place the vinegar, agave nectar, lemon juice, and mustard in a blender and pulse to combine. With the motor running, slowly add the oil in a steady stream and continue blending until the mixture is creamy
  • Use immediately or refrigerate in an glass airtight container for a week.