Lemony Honey Dijon Vinaigrette
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
1 1/2 cups
- Serves:
- 4
ingredients
- 2 slices lemon peel
- 3⁄4 teaspoon kosher salt or 3/4 teaspoon sea salt
- 2 shallots
- 3 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 2 teaspoons dijon-style mustard
- 1⁄2 teaspoon fresh ground black pepper
- 3 tablespoons vegetable oil
- 1⁄2 cup plus 2 tablespoons extra virgin olive oil
directions
- Insert the metal blade. Chop the lemon zest with the salt using the pulse, 20 to 30 times. With the machine running, drop the shallots down the small feed tube.; process for 5 seconds to chop. Add the lemon juice, wine vinegar, honey, Dijon-style mustard, and black pepper to the work bowl; process for 5 seconds to blend. Combine the oils. With the machine running, add the oils in to the small pusher and allow to drip through the hole in a small steady stream. Transfer to a jar and allow to sit for at least 30 minutes before using, to allow the flavors to blend. May be kept up to 2 weeks in the refrigerator. Allow the dressing to come to room temperature before using. Process again, using the metal blade, if the dressing has separated.
- Enjoy.
- Keep in fridge.
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RECIPE SUBMITTED BY
Barenakedchef
United States