Ingredients
2 strips lemon peel, each 2 inches x ½ inch ¾ teaspoon kosher or sea salt2 shallots, ½ ounce each3 tablespoons fresh lemon juice2 tablespoons white wine vinegar2tablespoons honey2 teaspoons Dijon-style mustard½ teaspoon freshly ground black pepper3 tablespoons vegetable oil½ cup plus 2 tablespoons extra virgin olive oil
Preparation
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.