This recipe goes with: Zesty Arugula-and-Baby Romaine Salad with Candied Pecans and Shaved Reggiano
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
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.