Delicious on the pasta salad I made with leftovers for salads
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
How to Make It
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.