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 Nimmer is the Marketing Manager of Green Bean Delivery and has been with the company since early 2010. When he’s not spreading the word about local farmers, artisans and food events, you can find James cooking up new recipes in his kitchen, getting his hands dirty in his garden, or exploring restaurants throughout the Midwest. Follow his culinary adventures on Instagram: @JamesNimmer