I use this with Dijon mustard (to emulsify) and the lemon olive oil on spring greens, spinach or lamb’s lettuce, when available. An unforgettable vinaigrette for which I have been asked many times over. Also add diced apple or pear, snipped spring onions or chives, diced prunes and/or dried apricots and crumbled bleu cheese, if you want to up your game. I also use this in filtered water kept in the fridge with herbs (lemon balm or lemon thyme) because DC water tastes so terrible. Very refreshing and good for you!