Kristen's Lemon/Red Wine Vinegarette

(fantastic over fresh greens or baby spinach with sliced bell pepper and whatever else you like in your salad)

Ingredients

1/2 cup olive oil
1/3 cup fresh lemon juice*
1 Tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard (or you can use Dijon if you don't have it)
1/4 teaspoon black pepper
1-3 cloves garlic, minced

I put it all in a glass measuring cup and whisk it together (the mustard is what emulsifies it, so dry works better). Refrigerate and whisk before each use. Will keep for about a week.

*One trick for juicing lemons: microwave them for a few seconds, set on your counter, press firmly with the palm of your hand and roll back and forth. When you cut them in halves it will be easier to squeeze the juice out.