Meyer Lemon Vinaigrette

Meyer Lemon Vinaigrette

Meyer Lemon Vinaigrette recipe by Barefeet In The Kitchen


Meyer Lemon Vinaigrette

3 Meyer lemons, zested and then juiced, about 1/2 cup of juice and 2 1/2 tablespoons minced zest
2 teaspoons white balsamic vinegar
1/2 teaspoon finely minced fresh rosemary
1 large shallot, very finely minced, about 2 tablespoons minced
2 tablespoons honey
1/4 teaspoon kosher salt, adjust to taste
1/8 teaspoon freshly ground black pepper, adjust to taste
1 cup light flavor olive oil

In the blender*, combine everything except the oil. Pulse a few times to combine and then while the blender is running, slowly add the oil. Puree for just a few moments until it is well combined. Pour into a glass jar and store in the refrigerator.

Winter Salad with Meyer Lemon Vinaigrette


1 head of green or red leaf lettuce
2 radishes, very thinly sliced
1/2 of a watermelon radish, thinly sliced and cut into wedges
4 baby hakurei turnips, thinly sliced
1 medium pink lady apple, thinly sliced

Wash, dry and prep all of the vegetables first. Then layer the plates in the order listed above. Drizzle with Meyer Lemon Vinaigrette just before serving. Enjoy!

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