Cilantro-Lime Vinaigrette

Makes about 1 cup

2   to 3 limes, zested and reserved for juicing,
     divided
1   tablespoon fresh cilantro
1   tablespoon finely chopped onion
1   teaspoon honey
2   pinches fine sea salt
     pinch freshly ground black pepper
¾  cup extra virgin olive oil

Nutritional information per serving:
Calories 102 (95% from fat) • carb. 1 g • pro. 0 g fat 11 g • sat. fat 0 g • chol. 0 mg • sod. 37 mg calc. 3 mg • fiber 0 g

1. Zest the limes until 1 tablespoon of zest is
achieved. Reserve the zest.
2. Assemble the citrus juicer attachment and
set to the LOW pulp setting. Turn to low
speed and juice the limes. Measure ¼ cup
of the lime juice.
3. Put the zest, lime juice, and remaining
ingredients, except for the oil, into a small
bowl. Whisk to fully combine. Slowly add
the oil while whisking constantly until emulsified (this process can also be done in a
blender).
4. Taste and adjust seasoning as desired.
If not using immediately, transfer to
a separate container and cover. The
vinaigrette will keep in the refrigerator for up
to 2 weeks. Whisk or shake prior to using.