This basic vinaigrette is pleasantly sweet with a bright, lemony zing. I mixed up this dressing to go with my Fennel Avocado Salad, but it would be a great way to add a fresh pop of flavor to any mixed greens. It will keep in the refrigerator for up to two weeks.
Ingredients:
1 Tbsp liquid honey
2 Tsp Dijon mustard
1/2 Tsp Kosher salt or fine sea salt
1 Tsp dried mint leaves
2 Tsp white wine vinegar
6 Tbsp lemon juice (about 3 juicy lemons)
1/2 Cup extra virgin olive oil
Instructions:
Add honey and Dijon mustard to a bowl; combine.
Add salt, dried mint leaves, and white wine vinegar; mix and set aside.
In a separate bowl, juice lemons and strain to remove seeds and any pulp.
Add lemon juice to the first mixture and combine.
Slowly stream extra virgin olive oil into the lemon juice mixture while mixing vigorously to form an emulsion.
Store in the refrigerator for up to two weeks. Shake before use.
Notes: The olive oil may solidify slightly in the fridge. If this happens, let sit at room temperature until it liquifies, or microwave for a few seconds to warm it slightly. Then shake before use.
Yields 3/4 cup