Lemon-Basil Vinaigrette

This is a simple, elegant vinaigrette that slips as easily over spinach salad as it does fresh salmon. Tightly sealed, it keeps well in the refrigerator. With its crisp combination of Champagne vinegar and lemon juice against the sweet fresh basil, this dressing tastes of spring.

Lemon-Basil Vinaigrette

2 tablespoons grapeseed oil
¼ cup Champagne vinegar
1-2 tablespoons freshly squeezed lemon juice
2 tablespoons basil, finely chopped
1 tablespoon scallions, finely chopped
Kosher salt and freshly ground pepper, to taste (optional)

1. Whisk together the oil and vinegar until combined, then whisk in the remaining ingredients.
2. Salt and pepper to taste, using a lettuce leaf, not a fork, to taste.