 Hi, I'm Nicole and welcome to the Produce Mead Simple Kitchen, where you're a go-to resource for all things fruits and veg. I'm just about to have lunch and I thought I'd share with you one of the most popular recipes off of the website. It's a lemon dressing. So, what we've started with is a third of a cup of olive oil. We're going to use the juice of half a lemon, a little bit of salt, pepper, a teeny pinch of sugar, and some Dijon mustard. That's it. You'll see this is something you'll be able to use over and over again and you'll never really want to buy salad dressing again. I'm just going to squeeze it with my hand over it so that we don't get the pits inside. This works out to about two tablespoons if you're not sure or you want to measure it. It's also optional that you could zest a little bit of the lemon first, but I'm going to keep mine pulp-free today. That's the sugar, about a quarter of a teaspoon. And this is two teaspoons of Dijon. All you do is whisk it up. So, you'll find this is a really fresh, light dressing that you'll really enjoy not only over salads, but over sort of boiled vegetables or even roasted vegetables. Okay, so that is it. Now we're going to just put it on the salad and then be ready to go. I'm going to say this would store in the fridge. Probably you'd want to use it up in about three days. And there you have it, the simplest salad dressing ever. Please like, comment, and subscribe for more produce made simple. See you soon.