Ingredients:
3/4 cup (175 mL) extra-virgin olive oil
1/3 cup (75 mL) balsamic vinegar
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) Dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
Combine and use whisk to emulsify dressing
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