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RECIPES/Sauces and Dressings
Try this dressing on a salad with sliced grilled chicken
Lemony Honey Dijon Vinaigrette
2 strips lemon peel, each 2 inches x ½ inch
¾ teaspoon kosher or sea salt
2 shallots, ½ ounce each
3 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
2 tablespoons honey
2 teaspoons Dijon-style mustard
½ teaspoon freshly ground black pepper
3 tablespoons vegetable oil
½ cup plus 2 tablespoons extra virgin olive oil
Insert the metal blade. Chop the lemon zest with the salt using the pulse, 20 to 30 times. With the machine running, drop the shallots down the small feed tube.; process for 5 seconds to chop. Add the lemon juice, wine vinegar, honey, Dijon-style mustard, and black pepper to the work bowl; process for 5 seconds to blend. Combine the oils. With the machine running, add the oils in to the small pusher and allow to drip through the hole in a small steady stream. Transfer to a jar and allow to sit for at least 30 minutes before using, to allow the flavors to blend. May be kept up to 2 weeks in the refrigerator. Allow the dressing to come to room temperature before using. Process again, using the metal blade, if the dressing has separated.

Servings: Makes 1½ cups

Nutritional information per serving

Calories 72 (89% from fat) - carb. 2g - pro. 0g - fat 7g - sat. fat 1g - chol. 0mg - sod. 83mg - calc. 1mg - fiber 0g

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