Lemon-Mustard Salad Dressing

Coastal Living
Lemon Mustard Salad DressingRecipe

Photo: Becky Stayner; Styling: Lindsey Lower

This recipe goes with: Zesty Arugula-and-Baby Romaine Salad with Candied Pecans and Shaved Reggiano

Makes about 1 cup

Ingredients

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1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons honey
1 tablespoon finely chopped shallots
2 teaspoons Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground black pepper

Preparation

Active: 5 Minutes
Total: 20 Minutes

Place all ingredients in a jar with a tight-fitting lid; cover and shake vigorously. Let dressing sit for at least 15 minutes before using. (If it separates, give it a good shake.) Store in refrig­erator up to 2 days.

Created date

October 2016