Makes 3/4 Cup
1/4 cup fresh lemon juice
1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest
1/2 cup extra virgin olive oil, preferably Tuscan
Whisk the lemon juice, marmellata, and olive oil together in a small bowl.
The vinaigrette can be refrigerated for up to three days.