Using a Microplane grater, zest 1 teaspoon of lemon zest. Cut the lemon in half and juice 2 tablespoons.
Grate the clove of garlic, using the microplane grater.
Add the lemon zest, lemon juice, garlic, and remaining ingredients to a bowl and whisk to combine, or to a reusable cruet or mason jar with a lid and shake well to combine.
Season with additional salt & pepper to taste.
Notes
Refrigerate lemon vinaigrette immediately and kept only for 2-3 days.
If stored longer, there is a risk that the garlic, which has extremely low acidity, may produce botulism, a serious toxin.