Ina jar with a tight fitting lid, combine ½ cup extra-virgin olive oil, ¼ cup minced red onion, 2 Tbsp. white balsamic vinegar, 1 Tbsp. lemon juice, 1 tsp. Dijon mustard, ¼ tsp. ground Sea salt, and a pinch of ground black pepper. Secure lid and shake vigorously for about a minute, until dressing is emulsified. Store in refrigerator for 2 weeks*
* The dressing will solidify in the refrigerator so bring it to room temperature by placing the jar in a bowl of warm water until it liquefies.
Adapted from Lisa Leake, O Magazine