Place olive oil in a mason jar. Add the juice of lemons, lemon zest, apple cider vinegar, diced shallot, chopped garlic clove, Dijon, Kosher salt, and a generous pinch of Aleppo pepper.
Seal tightly with a lid, then shake. Alternatively, can whisk until emulsified.
It's the perfect light vinaigrette to have on hand for any and all weekday salads. GF, DF