Wild Mushroom Sage Vinaigrette

1 Tablespoon fresh lemon juice
1/3 cup Olive Tap White Balsamic Vinegar
2/3 cup Olive Tap Wild Mushroom Sage Olive Oil
1 Tbsp prepared Dijon mustard
Sea Salt and Fresh Ground Black Pepper

In a bowl, whisk the vinegar, lemon juice, mustard, salt, and pepper till smooth. Slowly add the Wild Mushroom Sage Olive Oil in a thin stream, whisking constantly until completely emulsified. When ready, remove the prepared salad from the refrigerator. Whisk Vinaigrette again, and pour over the prepared salads. Serve immediately.