Lemon Rosemary Vinaigrette

yields about 1/2 cup

1 clove garlic, peeled

2 sprigs rosemary, stems removed

1/2 tsp sea salt

1 lemon, juiced

1/2 teaspoon grated lemon zest

1/4 cup olive oil

Add garlic, rosemary, zest and sea salt to the bowl of the mortar. Use the pestle to mash to a paste.

Add the lemon juice in a fine drizzle, stirring and mashing during the addition. Add the olive oil, stirring and mashing during the addition.