Lemon Vinaigrette
				The Juice of 1 Lemon, about 2 tablespoons  1 teaspoon Lemon Zest 1 to 2 teaspoons Lemon Pepper 1 to 2 teaspoons Honey 1 to 2 drops Hot Chili Oil, (see recipe) 1 teaspoon Dijon Mustard ¼ to ½ cup Olive Oil Salt to taste
			In a bowl whish together all of the ingredients, except the oil Slowly whish in the oil Season to taste Refrigerate in an airtight container until ready to use Yields about 1 cup
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