Recipe for Meyer Lemon Vinaigrette

Meyer lemons are the hybrid of mandarin oranges and true lemons. Also, they are my favorite citrus fruit. I look forward to these sweet lemons all year long and buy them almost by the bushel. They make the best lemon curd ice cream. Really good (and slightly extravagant) lemonade. And the base for my favorite vinaigrette.

Whether it's on a great Strawberry-Avocado Salad or  the ubiquitous Roasted Beet-Goat Cheese Salad, you'll be generously drizzling, sampling by the spoonful, and even sipping this vinaigrette when no one is looking.  You'll be thinking up salads just so you can use this recipe. :)

Meyer Lemon Vinaigrette

original recipe

Ingredients:

1/4 cup fresh meyer lemon juice (or regular lemon juice, but not bottled)
1/2 cup flavorless oil, such as grape seed
2 tsp. agave nectar (to taste)
pinch dry mustard or prepared Dijon mustard
pinch sea salt

Instructions:

Place all ingredients in a glass jar with a well-fitting lid. Shake well to emulsify the vinaigrette. Taste and adjust seasonings. Makes about 3/4 cup.

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