Spring Lemon And Rosemary Dressing

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   1. In a medium pot, combine over low heat the olive oil and rosemary. Heat the oil to just short of bubbling. Remove from heat and set aside for at least 60 minutes.

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   2. Meanwhile, in the work bowl of a kitchen mixer or a hand-held mixer, combine the mustard, salt, black pepper, lemon zest and a tablespoon of lemon juice.

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   3. Begin whisking on slow setting. Slowly drizzle in about one-fourth cup of the olive oil. Whisk in two tablespoons of the lemon juice. Repeat, alternating oil and lemon juice (taste for balance as you go along).

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   4. When the olive oil and lemon juice are exhausted, drizzle in the canola oil, cutting it with a little red wine vinegar if more acid is needed. Taste for seasonings.

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   5. Use a funnel to transfer contents to a standard 750-milliliter bottle (or a Mason jar). Be sure to scrape in everything from the bottom of the bowl. Seal securely. (New screw-cap bottles are best for this.) Refrigerate. Remove 15 minutes before using. Shake well. Store in an airtight jar for a month.

* Per serving · 4 servings · Values may vary.