Lemon-Sherry Vinaigrette

• 3/4 cup plus 2 Tbs. extra-virgin olive oil
• 1/4 cup sherry vinegar
• 2 tsp. finely grated lemon zest (from about 1 large lemon)
• 1 tsp. granulated sugar
• 1 tsp. minced fresh garlic
• 1/2 tsp. Dijon mustard
• 1/2 tsp. kosher salt
• 1/4 tsp. Worcestershire sauce
• 1/4 tsp. freshly ground black pepper

Put all the ingredients in a glass measuring cup or a jar with a tight-fitting lid and whisk or vigorously shake to combine. You can store the vinaigrette in the refrigerator for up to 5 days; let come to room temperature and shake or whisk before using.