Source: Salad as a Meal: Healthy Main-Dish Salads for every Season by Patricia Wells
adapted by There's Always Thyme to Cook
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon sea salt freshly ground pepper, to taste
1 cup light cream (or half and half)
1 tablespoon Dijon mustard
zest of one lemon
Combine the lemon juice, zest, salt and pepper in a glass jar or container. Cover with the lid and shake well. Add the cream and mustard. Shake to blend. Taste for seasoning. The dressing can be used immediately. Store the dressing in the refrigerator for up to one week. Shake to blend again before using.