This recipe is from Julia Child's The Way to Cook. I made it to go with the Lemon Thyme Roasted Chicken. I'm not usually a fan of vinaigrette but this was a fast solution for lunch. It ended up being really good, really cheap, and really simple.
1 Small Lemon, juiced, and zested
1/4 tsp salt
1/2 TB dijon mustard
1/2 cup oil (I used Olive Oil)
Combine the lemon juice, lemon zest, salt, and mustard in a food processor and blend. While on, drizzle in oil slowly until well mixed. Serve on salad. Note: You can sub some mustard seeds for the actual mustard as long as you process it really well.