My favorite use for this lemon vinaigrette is this hearty kale salad loaded with apples, walnuts, and raisins. It’s also tasty drizzled on Mediterranean-inspired salads with feta and olives. Store this dressing in an airtight jar in the refrigerator for up to a week.
¾ cup extra virgin olive oil
5-6 T lemon juice, freshly squeezed (1½ lemons)
1 T lemon zest (optional)
2 T honey
1 large clove garlic or 2 small cloves, pressed or finely minced
½ tsp salt or to taste
fresh ground pepper to taste
Optional additions and substitutions
1-2 tsp red onion, finely diced
1 T minced shallot (instead of garlic and onion)
1 tsp french mustard
½ tsp dried thyme
In a bowl or glass liquid measuring cup, combine all the ingredients except the oil and whisk to combine. Slowly add the oil and continue to whisk to emulsify.
Combine all the ingredients and whisk with a fork until well combined.
Dip a vegetable into your vinaigrette and taste. Adjust the sweetness, tartness, and salt and pepper as needed.
Transfer to a jar with a lid so you can shake before serving.
Serve with a spoon so you can scoop up the garlic bits and honey that settle on the bottom.