Method

In small bowl, whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 1 1/2 tbsp lemon juice, 2 tsp Dijon mustard and 1 clove garlic, finely chopped. Stir in 1 small red onion, finely chopped. Season with salt and pepper. (Makeahead: Can be stored in airtight container and refrigerated for up to 5 days.)

Makes about 1 cup.