Lemon-Shallot Vinaigrette

Southern Living
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Makes about 2 cups


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1/2 cup fresh lemon juice
1 minced shallot
1 cup olive oil
1/4 cup minced fresh flat-leaf parsley
1 tablespoon honey
1 tablespoon whole grain Dijon mustard
Salt and pepper to taste


Hands-on: 5 Minutes
Total: 10 Minutes
Stir together lemon juice and minced shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey, and mustard. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.

Created date

June 2014