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Lemon-Shallot Vinaigrette

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 5 mins
Total time 10 mins
Yield Makes about 2 cups

Ingredients

  • 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

How to Make It

  1. 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.