This is what you whip up when you have that pesky jar of mustard sitting in your fridge and there is still mustard in it. But not enough mustard to really do anything major with, but enough still left that you can’t bring yourself to toss it. This is the easiest thing in the world to do, with things you have a bit extra of. Take one lemon and quarter it. Squeeze the heck out of those slices over a cup or small bowl, making sure seeds do not enter the liquid produced. Add that lemony gold to the waiting jar of mustard. Then peel one good sized clove of garlic, smashing it just a tad with the back of the knife. Add the whole smushed garlic to the jar. Then add a few generous pinches of salt and a few cracks of the pepper grinder into the lemony mustard mixture. Almost there. Told you this was incredibly easy. Lastly add the best extra virgin olive oil you have around, about then again as much as the liquid in the jar. Typically twice as much oil to acid is a good vinaigrette ratio. Just eyeball it, and no huge deal if you add a tad more or less. Slip the lid back on. Check twice to make sure it is on nice and tight. Yes, I have made this error and it is not pretty. Now, shake, shake, shake that bottle. If music is playing in the background while you are doing this, even better. Done. You just made a really tasty lemony garlicky vinaigrette. Pour right out of the bottle over greens of your choosing, making sure to leave the garlic clove in the bottle. Any remaining will last in the fridge quite nicely. With the garlic continuing to infuse even more. Add a little more of all the above to the bottle and you can make another round with any leftover.