Lemon dijon vinaigrette

I have a new favorite salad dressing. This is compliments of Chef Jack Beeson and Susan Seiller at Relish on River Road. I had this on the Cobb salad and it’s unforgettably good and light! Let me know what you think.

Lemon Dijon Vinaigrette

Ingredients:

2 T Dijon mustard
4 T sherry vinegar
1 T fresh lemon juice
¼ cup water
¼ tsp minced shallot
¾ cup blended oil  (Chef recommended 4 to 1 ratio canola oil to extra virgin olive oil)
Zest from 1 lemon
1 T honey
½ tsp kosher salt
¼ tsp pepper

Directions:

Combine Dijon, sherry vinegar, fresh lemon juice, water, shallot, zest and honey in large pot. Slowly stream oil while blending. Season with salt and pepper. Label, date and refrigerate.

Yield: 1½ cups
Shelf life: 7 days