A touch of honey adds sweetness to Lemon-Basil Vinaigrette. We serve this vinaigrette with Tomato-Goat Cheese Tart.
Makes 1/2 cup
1 cup firmly packed fresh basil leaves
1/4 cup extra virgin olive oil
1 tablespoon Champagne vinegar or white wine vinegar
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 teaspoon honey
1 garlic clove, minced
Process basil leaves, olive oil, vinegar, lemon zest, lemon juice, honey, and garlic in a blender or food processor 3 to 4 seconds or until smooth.