Easy Meyer Lemon Vinaigrette (Vegan Friendly)

When we spotted this recipe in the February 2011 issue of Sunset we knew it had to be good. I prepared two versions: one with dark aged balsamic and the second with white balsamic. For a vegan version, skip the mayonnaise or use an egg-free mayonnaise. It was suggested to try the dressing on greens such as oak leaf, mizuna and/or arugula. My husband and I enjoyed it on all three and it was especially tasty on zippy arugula! I would skip the garlic depending on your main dish and/or other items on the menu.

• Ready In: 10 mins
• Yields: 1/4 cup

Ingredients

• 1  meyer lemon, zest of
• 2  tablespoons  meyer lemon juice (approximately 1 large lemon)
• 2  tablespoons extra virgin olive oil
• 1⁄4 teaspoon fine sea salt, to taste
• 1  teaspoon  balsamic vinegar
• 1  teaspoon mayonnaise (I'm sure plain yogurt, milk or cream, creme fraiche, sour cream, etc. would do if you're in a bind)
• 1⁄2 teaspoon sugar
• 1  small garlic clove, finely minced

Directions

1. In a non-reactive bowl whisk the ingredients together until smooth.
2. Vinaigrettes taste better if they are prepared at least 1 hour in advance of serving.