Meyer Lemon Vinaigrette

After using the first few of my Meyer lemons to make these amazing cookies, I wanted to try something different to really show off their flavor. I loved this vinaigrette and it worked perfectly with the Winter Salad I made to go with it.

Meyer Lemon Vinaigrette

3 Meyer lemons, zested and then juiced, about 1/2 cup of juice and 2 1/2 tablespoons minced zest
2 teaspoons white balsamic vinegar
1/2 teaspoon finely minced fresh rosemary
1 large shallot, very finely minced, about 2 tablespoons minced
2 tablespoons honey
1/4 teaspoon kosher salt, adjust to taste
1/8 teaspoon freshly ground black pepper, adjust to taste
1 cup light flavor olive oil

In the blender*, combine everything except the oil. Pulse a few times to combine and then while the blender is running, slowly add the oil. Puree for just a few moments until it is well combined. Pour into a glass jar and store in the refrigerator.

* This can also be made in the glass jar. I simply prefer the ease and results from using the blender. Simply combine the ingredients as listed above; shake well. Add the oil and shake again until well-blended.

Click here for printable recipe