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

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.

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Ratings & Reviews

Great on pasta salad & greens!

Morpheus
December 01, 2016
Delicious on the pasta salad I made with leftovers for salads

Becky046's Review

Becky046
February 03, 2015
N/A