Jasper White's Summer Shack Lemon Vinaigrette

1/3 c. lemon juice

1 1/2 T. minced shallots

2 T. chopped fresh chives

Zest from 1/2 lemon

2 T. granulated sugar

3/4 c. olive oil

1/2 t. salt

1/4 t. pepper

In a stainless steel bowl, combine the lemon juice, shallots, chives, lemon zest and sugar. Mixing well with a whisk, slowly add the oil. This will emulsify the vinaigrette and add body.

To finish, season with salt and pepper, adjusting the quantity of both if necessary.

Makes about 1 cup.