Description
This lemon vinaigrette has the perfect balance of tangy, sweet, and savory, and with just a few ingredients, it comes together in minutes. I make it every weekend and pour it on salads all week.
Ingredients
Scale
- 2 lemons
- 1/3 cup extra-virgin olive oil
- 1 tablespoon dijon mustard
- 1 clove garlic
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
Instructions
- In a small blender, add the zest and juice of both lemons, then add remaining ingredients. Blend until emulsified. (alternatively, you can add everything to a mason jar and shake.)
- Keep in the fridge for up to 2 weeks.