For 10 portions
- 180 ml extra-virgin olive oil
- 75 ml red-wine vinegar
- 45 ml lemon juice
- 1½ tablespoons Dijon mustard
- 1 tablespoon honey
- 1 clove garlic, minced
- ¾ teaspoon salt
- Ground pepper to taste
Combine all the ingredients in a jar with a tight-fitting lid. Shake until well blended.
Refrigerate for up to 1 week. Shake before using.
It is ideal with meat and salad.