Light refreshing, citrusy, this French inspired Lemon Vinaigrette is so good on all the summer produce flooding the shops> We particularly like it on chopped crispy greens, cucumber, berries, and stone fruit. The best part is you can make a whole week’s batch and pour it over everything.
How To Make Lemon Vinaigrette
Combine the lemon juice, dijon, honey, olive oil, salt and black pepper in a jar. Screw on the lid and shake it until it’s well combined, alternatively whisk vigorously in a bowl. Pour the vinaigrette over the salad and toss everything together, Enjoy!. Refrigerate any remaining vinaigrette in a jar it until you’re ready to use next time..
Lemon Vinaigrette
Ingredients
- 6 tbsps lemon juice, from about 2 large lemons
- 5-6 tbsps e.v olive oil
- 1 tsp dijon mustard
- 1 tsp honey
- sea salt and black pepper as needed
Instructions
- In a small bowl whisk together the lemon juice, mustard, honey or sugar, black pepper and sea salt. Slowly pour in the olive oil, whisking constantly, until emulsified.
- Store refrigerated in an airtight container for up to 2 weeks.
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