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Cut lemon in half and squeeze juice into a large bowl. Whisk in 2 Tbsp. white wine vinegar, 2 tsp. Dijon mustard, 1 tsp. salt, and ¾ tsp. pepper. Whisking constantly, slowly stream in ¼ cup olive oil until dressing thickens slightly and no longer looks oily. You want to add the oil gradually so that your mixture will be creamy and emulsified.
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