Juice your fresh lemons until you have exactly one quarter cup of bright yellow liquid. Make sure to remove any small seeds that might fall into the juice bowl.

Stir in one teaspoon of creamy Dijon mustard to the lemon juice base. The mustard acts as a bridge that helps the oil and juice stay together.

Add your kosher salt and freshly ground black pepper to the lemon and mustard mixture. These simple seasonings are vital for bringing out the natural brightness of the citrus.

Slowly pour the extra virgin olive oil into the bowl while whisking very quickly. You want the mixture to become thick, creamy, and a pale yellow color.

If you like a savory kick, stir in your finely minced garlic at this stage. Mincing it very small ensures the flavor is even throughout the whole dressing.

Dip a small piece of lettuce into the dressing to check the salt levels. Add a tiny bit more salt or pepper if you think it needs more punch.

If using a jar, put the lid on tightly and shake for thirty seconds. Shaking creates a perfectly smooth and unified dressing that coats leaves very well.

Let the vinaigrette sit for five minutes before you pour it onto your fresh salad. This short rest allows the garlic and mustard flavors to blend with the oil.

Pour the vinaigrette over your greens right before you are ready to serve the meal. Only use a little at a time so you do not make the leaves soggy.

Pour any leftover dressing into a clean glass jar and seal it tightly. It will stay fresh and tasty for several days in your kitchen refrigerator.