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Honey Lemon Vinaigrette

A bright and balanced dressing that adds a delightful zing to salads, roasted vegetables, and more.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Condiment, Salad Dressing
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/3 cup extra-virgin olive oil Use the best quality you can afford.
  • 3 tablespoons freshly squeezed lemon juice About 1 large lemon; fresh is preferable to bottled.
  • 1 tablespoon honey Warm slightly if thick; can substitute with maple syrup for a vegan option.
  • 1 teaspoon Dijon mustard Stabilizes the dressing; whole-grain mustard can be used.
  • 1 small clove garlic Finely minced or grated, optional for added warmth.
  • 1/4 teaspoon fine sea salt Adjust taste as needed.
  • 1/8 teaspoon freshly cracked black pepper
  • 1 pinch lemon zest Optional for an aromatic pop.

Method
 

Preparation
  1. Wash and dry your lemon, then zest a small pinch if using.
  2. Juice the lemon until you have roughly 3 tablespoons of juice.
  3. In a medium bowl or jar, add lemon juice, honey, mustard, garlic, salt, and pepper. Whisk or shake until combined.
  4. Slowly drizzle in olive oil while whisking vigorously or shake all ingredients in the jar.
  5. Taste for seasoning; add more salt or honey if desired.
  6. If using, fold in lemon zest at the end.
  7. Store in a sealed container in the refrigerator for up to one week.

Notes

For a creamier dressing, stir in 1 tablespoon of Greek yogurt. For a lighter vinaigrette, reduce oil to 1/4 cup and add 1 tablespoon of water.