In a small bowl, whisk together mustard, lemon juice, vinegar, honey, 1 teaspoon salt and ¼ teaspoon pepper. While whisking, slowly add the olive oil until the dressing is emulsified.
Place salad greens in a large bowl. Season with a little bit of salt and pepper. Drizzle with just enough dressing to moisten, toss to coat. Serve immediately.
Store the lemon vinaigrette in a jar or other container with an airtight lid so that you can easily shake it up before using.
You should refrigerate the vinaigrette to prevent the growth of bacteria or mold. The lemon vinaigrette will last in the refrigerator for up to 2 weeks. If you add extra fresh herbs, I would recommend keeping the vinaigrette for just 1 week.
To maximize the amount of juice that you get from your fresh lemons, roll the lemon on the counter (pressing gently with your palm) before cutting and juicing.
The amount of juice that you extract from 1 lemon will vary depending on the particular fruit; however, in general 1 lemon yields about 2 tablespoons of lemon juice. As a result, you will need about 1 1/2 lemons for this recipe.
For a creamy lemon vinaigrette, reduce the olive oil to 1/4 cup and use 1/4 cup of mayonnaise, sour cream or Greek yogurt. You can thin the dressing, as desired, with cream or half-and-half.
For a stronger, more prominent lemon flavor, add 1/2 teaspoon grated lemon zest to the dressing.
Add your favorite fresh herbs to the dressing. Oregano, dill, chives, parsley or basil would all be delicious!
For a sweeter dressing, use two tablespoons of honey.