Lemon Garlic Vinaigrette

2-3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 small clove garlic, minced
1/2 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry mustard

1. Whisk all ingredients in a small bowl or put in a bottle and shake to blend. Taste and adjust salt and pepper to taste.
2. Use immediately or store, covered and chilled, up to one week. Olive oil will solidify in the refrigerator, but will melt quickly at room temperature again.

Yield: 4-6 cups salad greens