Step 1

Prepare Lemon Balm: Thoroughly wash and pat dry the fresh lemon balm leaves. Finely chop the leaves, ensuring they are small enough to blend well into the vinaigrette.

Step 2

Combine Wet Ingredients: In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, and white wine vinegar. Whisk vigorously until well combined.

Step 3

Add Flavorings: Stir in the chopped lemon balm, Dijon mustard, and minced garlic (if using). If you prefer a touch of sweetness to balance the tang, add honey or maple syrup at this stage.

Step 4

Season: Season the vinaigrette generously with salt and freshly ground black pepper to taste. Start with about 1/4 teaspoon of salt and a good pinch of pepper, then adjust as needed.

Step 5

Emulsify: Whisk the vinaigrette thoroughly until all ingredients are well incorporated and the mixture is slightly emulsified. If using a jar, simply put on the lid and shake vigorously until combined.

Step 6

Rest and Serve: For best flavor, allow the vinaigrette to rest for at least 15-20 minutes at room temperature before serving, to allow the lemon balm flavors to infuse. Serve over your favorite green salad, grilled vegetables, or as a light marinade for chicken or fish. Store any leftover vinaigrette in an airtight container in the refrigerator for up to one week.