Meyer lemons, the stars here, are in season late winter through early spring. They taste like a cross between a lemon and an orange—fresh citrus flavor without too much pucker. Drizzle the vinaigrette over grilled chicken or salmon.
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon minced shallot
1/4 cup fresh Meyer lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons whole-grain mustard
1/2 teaspoon kosher salt
Added sugars 3g
Calcium 0% DV
Potassium 1% DV
How to Make It
Combine white wine vinegar, honey, and minced shallot in a medium bowl; let stand 10 minutes. Add fresh Meyer lemon juice, extra-virgin olive oil, whole-grain mustard, and kosher salt; whisk to combine.
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