Honey Lemon Dressing
Whether or not this qualifies as a full recipe is yet to be determined, but this is such a staple in my kitchen that I would be remiss not to delegate it to its own page, since it's certainly claimed a permanent spot in my fridge. I love, love a balsamic dressing most of the time. I like big, bold flavors and dark, sweet goodness. However, many times, what you really need is a lighter flavor profile, especially with butter lettuce, which I tend to use a lot because it's so soft and it happens to be easier to digest than others.
I have experimented with adding garlic instead of shallots here, and that works well, too. You can also omit it altogether like I do in my mango salad, but I recommend, if you have it, use it. This is an incredibly versatile dressing that has never met a salad it didn't like. It's also a fantastic quick marinade for chicken or fish if you are short on time (you don't want to leave chicken or fish in this for too long because the acids will break down the proteins, resulting in a chewy texture, but it's perfect for a 15-30 minute stint).
Get out your blender, because let me just say, that makes a huge difference in texture. When you use a blender to make your dressings, they become frothy and creamy and salad becomes even more fun, trust me. Enjoy this recipe and have the best day, thanks for being here!
Ingredients
1/2 of a shallot, chopped roughly
1/2 cup olive oil
1/4 cup champagne or apple cider vinegar
2 tbsp lemon juice (1/2 of a lemon)
1-2 tbsp honey (I like it sweet, so I do 2)
1 tbsp dijon
Salt and pepper to taste
Directions
Add all ingredients to a blender and blend on medium until combined. Store in the fridge for up to two weeks.
