Honey Lemon Vinaigrette (Printable Version)

A bright, tangy-sweet dressing with refreshing citrus zing. Perfect for salads, vegetables, or chicken.

# What You Need:

01 - 1/4 cup extra-virgin olive oil

02 - 2 tablespoons freshly squeezed lemon juice

03 - 1 tablespoon honey

04 - 1 teaspoon Dijon mustard

05 - 1/2 teaspoon sea salt

06 - 1/4 teaspoon freshly ground black pepper

07 - 1/2 teaspoon finely grated lemon zest

08 - 1 small garlic clove, finely minced

01 - Whisk together lemon juice, honey, Dijon mustard, salt, pepper, lemon zest, and garlic in a small bowl or jar until fully blended.

02 - Drizzle olive oil slowly while whisking continuously until mixture thickens into a smooth emulsion.

03 - Sample vinaigrette and adjust salt, pepper, or honey as desired.

04 - Use immediately or refrigerate in a sealed container for up to 1 week. Shake or whisk before serving.

01 -

The honey mellows the lemon's acidity just enough so you don't need any sugar rush later
It keeps in the fridge for a whole week, meaning you're set for multiple salads

02 -

Whisking constantly while adding the oil is what makes the dressing creamy instead of separated
Bring refrigerated dressing to room temperature and shake it well—oil solidifies when cold

03 -

Let the dressing sit at room temperature for 10 minutes if it's been in the fridge—the oil needs to warm up to emulsify properly again
Taste your honey first since clover honey is much milder than something darker like buckwheat