Verjuice as the acidity in a dressing as opposed to vinegar adds softness to a dressing and makes it very wine user-friendly.
45ml (3 tbsp) verjuice
15ml (1 tbsp) lemon juice
3/4 tsp flaky sea salt
1/4 tsp freshly ground black pepper
95ml (1/3 cup + 2 tsp) olive oil
· Into a small bowl place verjuice, lemon juice, salt and pepper. Slowly pour in oil while whisking until dressing has emulsified.
· Refrigerate for up to three days. Bring to room temperature before serving and whisk to recombine.