Homemade Lemon Vinaigrette

1 Measure the [wprm-ingredient text="½ cup extra virgin olive oil" uid="1"] and [wprm-ingredient text="¼ cup freshly squeezed lemon juice" uid="2"] into a mason jar. 
3 Add the [wprm-ingredient text="1 tablespoon lemon zest" uid="3"], [wprm-ingredient text="½ teaspoon kosher salt" uid="4"], [wprm-ingredient text="½ teaspoon black pepper" uid="5"], [wprm-ingredient text="1 tablespoon chopped fresh oregano" uid="6"], [wprm-ingredient text="1 tablespoon chopped fresh parsley" uid="7"], [wprm-ingredient text="1 teaspoon chopped fresh rosemary" uid="8"], [wprm-ingredient text="¼ teaspoon chopped fresh thyme" uid="9"] and [wprm-ingredient text="1 teaspoon Dijon mustard" uid="10"].
2 Shake vigorously to combine, and set aside for later.