Lemony Honey Dijon Vinaigrette

By jadedrosie

Try this recipe on a salad with sliced grilled chicken. Delish on salads. fresh and tasty!

Ingredients

• 3 strips lemon peal each 2x 1/2 inch
• 1 tsp kosher salt
• 2 shallots 1 oz each
• 4 tbl lemon juice
• 4 tbls white wine vinegar
• 3 tbs honey
• 1 Dijon sty1e mustard
• /2 tsp freshly ground black pepper
• 1/2-3/4 c extra virgin olive oil

Preparation

Step 1

Put lemon peel in processer and pulse with salt. With processor running drop the shallots through the feed tube process for 5 Add lemon juice, wine vinegar, honey, mustard and pepper. Process to blend. Drizzle oil in while processor running, process to emulsify about 20 seconds.
Transfer to jar and let sit for at least 30 minutes before serving. Will keep up to 2 weeks in refrigerator. Allow dressing to come to room temp before serving.