Continuing on the lemon week. This was a lovely, sweet, tart flavorful dressing. So much better than store bought and very easy to make. As usual with salad dressing recipes, I cut the oil in half. Also I substituted white wine vinegar instead of red wine vinegar, mainly because I didn't have any of the red. Besides I always think white wine goes better with lemon. Otherwise I followed the recipe pretty exactly, although I only made a half recipe. I used it on a spinach strawberry salad. Very nice.
Lemon Vinaigrette
2 1/2 Meyer Lemons (juiced for a total of 1/2 cup lemon juice)
2 Tablespoons Red wine vinegar
2 garlic cloves
1 Tablespoon whole grain prepared mustard
1 Tablespoon dried italian herbs
2 Tablespoons honey
1 Tablespoon granulated sugar
pinch of salt
1/1/2 cups olive oil
Combine all ingredients except oil in a blender. Pulse a few times to chop garlic thoroughly and mix ingredients together. On low speed, slowly add olive oil to mixture in a steady stream. Add oil until mixture has emulsified to a vinaigrette. When completely blended, serve over salad. Yield 1 pint
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