Roasted Lemon Vinaigrette

By dfarber

Ingredients

• Roasted Lemon Juice:
• 1/3 cup roasted lemon juice (recipe follows)
• 1/4 cup champagne vinegar
• 1 tablespoon dijon mustard
• 1 1/2 cups olive oil
• Salt and Pepper
• 1 tablespoon fresh tarragon leaves, optional
• 1/2 teaspoon freshly ground mustard seeds, optional
• 8 whole lemons
• 1/2 cup salt
• 2 tablespoons granulated sugar

Preparation

Step 1

1. In a medium bowl, combine lemon juice, vinegar and mustard.
2. With wire whisk, mix in olive oil, pouring in a steady stream. Season with salt and pepper. Add tarragon and mustard seeds.

3. In a casserole dish, toss lemons with salt and sugar. Cover with aluminum roil and back at 375 degrees until lemons feel soft when squeezed, about 1 1/2 hours. Remove from oven and let cool. Cut lemons in half and juice. This will keep 4 to 5 days in the refrigerator.