Tuesday, March 02, 2010

Zesty Honey-Lemon Dressing

I just found this dressing recipe the other day while I was waiting my turn at my ophthamologist's office.  Navel oranges have been wonderful lately and I also had a lot of spinach.  This made a great salad!  Meyer lemons have also been great lately so I used the juice and zest of one for this recipe.  They have a more orange/lemon flavor and not as tart as a regular lemon.  I might also use cilantro instead of parsley next time --doesn't that sound good?

Zesty Honey-Lemon Dressing
adapted from a April 2009 Southern Living recipe

1 Tablespoon chopped fresh Italian parsley
3 Tablespoons honey
the zest of one lemon
4 Tablespoons fresh lemon juice (I used 1 Meyer lemon and 1/2 a regular lemon)
1 ½ teaspoons Dijon mustard
½ teaspoon kosher salt
½ teaspoon pepper
1/3 cup olive oil

Add the first 7 ingredients to a small bowl and whisk together. Add the oil in a slow, steady stream, whisking constantly until smooth. This will stay fresh for a week if you store in an airtight container in the refrigerator.

The half lemon in this picture is just a regular lemon.  The whole lemon is a Meyer lemon.  It is kind of a cross between a lemon and an orange.