Ingredients

　　1 cup extra-virgin olive oil

　　2/3 cup fresh lemon juice

　　2 tablespoons finely chopped shallots

　　2 teaspoons kosher salt

　　1 sprig fresh rosemary

　　In a bowl, combine the oil, lemon juice, shallots, and salt and whisk until the vinaigrette emulsifies. Add the rosemary sprig, cover, and set aside for 1 hour. Remove the rosemary before using. Keeps well if refrigerated for up to 1 week.

　　'wichcraft