I like to use this dressing on Basic Tofu or chickpeas in a wrap with lettuce, carrots (grated or julienned), and radishes (thinly sliced or julienned). Zucchini or other summer squash (grated or julienned) are also good in the wrap.

1 t sugar
1/4 t black pepper
4 t Dijon mustard
1 clove garlic, minced, grated, or pressed through garlic press
1/2 t lemon rind, grated
2 T olive oil
1 t + 1 T lemon juice
1 T chives, finely chopped, or green onions, thinly sliced

1. Put sugar, pepper, mustard, garlic, lemon rind, olive oil, and 1 t lemon juice in a small bowl and whisk vigorously.
2. Slowly add the remaining 1 T lemon juice while whisking so the dressing emulsifies.
3. Add chives or green onions and whisk.

Note

• For a salad dressing, decrease mustard to 2 t and increase the second addition of lemon juice to 4 t.