1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup extra-virgin olive oil
How to Make It
In a medium bowl, whisk together the wine, lemon juice, honey, salt, and pepper. Still whisking, slowly add the oil in a steady stream. (You can cover and refrigerate the vinaigrette for up to 1 week. Whisk to recombine before using.) Drizzle over a green salad, broiled seafood, sliced roast chicken, or steamed vegetables.
Tip: This light dressing also makes a zesty marinade for shrimp, pork, and chicken. Toss it with the meat up to 4 hours in advance; shrimp should marinate no longer than 10 minutes before cooking.