Lemon Vinaigrette

• ¼ cup fresh squeezed lemon juice
• ½ tsp lemon zest
• ½ tsp Dijon mustard
• 1 T shallot, minced (dried works fine)
• 2 T honey
• ¼ tsp kosher salt
• ⅛ tsp freshly ground black pepper
• ¼ cup extra virgin olive oil
• 2 cups baby spinach or arugula
• ¼ cup shaved or shredded Parmesan cheese

• In a medium bowl, whisk the lemon juice, lemon zest, Dijon mustard, shallots, honey, salt and pepper.
  
• Slowly whisk in the olive oil until well emulsified and honey is dissolved.
  This process can also be done by adding ingredients to a mason jar with a tight-fitting lid and shake until well blended. A hand emulsifier works great too!
  Arrange leafy green on a plate and add reasonable amount of vinaigrette. What's reasonable to one person could be entirely too little or too much for another, so suit yourself.
  Suggested additions include pine nuts or pepitas; sliced figs or raisins.