Caper Vinaigrette

¼ cup lemon juice

3 tablespoons capers, rinsed

1 clove minced garlic

½ cup extra-virgin olive oil

Salt and fresh ground black pepper to taste

Mix lemon juice, capers and garlic in a small bowl. Whisk in oil. Add salt and pepper to taste. If not using immediately, cover and refrigerate up to five days.

Makes about 1 cup.