Roasted Meyer Lemon Vinaigrette

By KDHarmon

Ingredients

• 2 teaspoons plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon honey
• 2 Meyer lemons, halved crosswise
• 1 tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Heat a cast-iron skillet over medium-high heat. Add 2 teaspoons of the olive oil and 1 tablespoon of the honey. When the honey has melted, stir it together with the oil. Place the lemons, cut-side down, into the honey mixture; cook until the lemons look charred and the honey has caramelized, 2 to 3 minutes. Remove the lemons to a baking sheet and let cool. Set the skillet aside.

Juice the roasted lemons and add 1/4 cup of the juice to a bowl; whisk in the remaining 1 teaspoon honey and the mustard. Once combined, whisk in the remaining 2 tablespoons olive oil until the dressing becomes emulsified. Season to taste with salt and pepper. Refrigerate until ready to serve.