1/2 lemon, zested and juiced (at least 1 tablespoon)
1/4 teaspoon salt
freshly ground black pepper
1/2 tablespoon Dijon mustard
1/2 tablespoon finely minced shallots or scallions
1/2 cup extra virgin olive oil

Grate the lemon peel into a screw-top jar, add salt, several grinds of pepper, mustard, minced shallots and 1 tablespoon lemon juice. Shake well to blend, then pour in the oil and shake vigorously again. Taste for seasoning, adding more lemon, salt and pepper if needed.
Great on nicoise salad or veggies like asparagus. So easy and a tablespoon or so goes a long way! (cycle 1)

Is that 1/2 TB olive oil?

No 1/2 cup. I will fix that. You only need a tablespoon to dress a large salad.
Thanks