1/2 cup extra virgin olive oil
2 tablespoon of apple cider vinegar
1 Meyer Lemon (Juice & Zest)
2 garlic cloves, minced
1 shallot, minced
1 teaspoon mustard (preferably Dijon)
1/2 teaspoon sea salt (to desired taste)
Freshly ground black pepper
A fresh vinaigrette can go a long way in the kitchen. Beyond dressing your salad greens, this Meyer lemon vinaigrette is great for livening up a pasta dish or giving a burst of fresh flavor to pan of roasted vegetables.
In a medium mixing bowl, add the apple cider vinegar, Meyer lemon juice & zest, minced garlic & shallot, mustard, salt & pepper.
Whisk the ingredients together and slowly pour in the extra virgin olive oil.
Once all of the ingredients are well mixed, you can use immediately or store in a bottle in the fridge for later!
James N. is the Marketing Manager at Green BEAN Delivery and has been with the company for over 6 years. From promoting local farmers to cooking up a storm in the kitchen to getting his hands dirty in his own garden, James lives a life of food. He’ll also talk your ear off about festivals and live music, especially bluegrass and jam bands.