All-Purpose Lemon Vinaigrette
Description
This bright, lemony vinaigrette has become a go-to for dressing all of the light, spring greens I am currently finding at the farmers’ market. In the salad featured in this post, I used about 1/3 cup dressing with:
Ingreadient :
- ⅓ cup fresh lemon juice
- ⅓ cup white balsamic vinegar
- 2 teaspoon honey or maple syrup
- 1 teaspoon kosher salt
- 1 cup olive oil
Direction :
- In a medium bowl, whisk together the lemon juice, vinegar, honey and salt. Whisk in the olive oil until emulsified. Taste and adjust as needed with more salt, honey, acid or oil to taste. Store in the fridge for up to 2 weeks. Bring to room temperature before using. Whisk or shake to emulsify before using.
