Michael Graydon + Nikole Herriott
This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.
Recipe information
Yield
Makes about 1 cup
Ingredients
1 small shallot, chopped
¾ cup olive oil
¼ cup fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper
Preparation
Purée shallot, oil, lemon juice, mustard, and honey in a blender until smooth; season with salt and a generous amount of pepper.
Nutrition Per Serving
Calories (kcal) 190 Fat (g) 21 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 30
