Lemon Caper Dressing

This dressing is a knockout! It's a minimal amount of oil compared to the amount of mustard, lots of lemon supremes, some chopped capers and shallots. There's just a bit of salt and a touch of sugar. It emulsifies instantly (it is a lot of mustard). I admit I ended up using seedy mustard (all those mustards in the fridge and no plain dijon!) but otherwise made as written, though I did halve it. I used it on a simple salad of greens (arugula, spinach, radicchio) and chickpeas and loved it. The half recipe was ample for two big salads and a bit left over.