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.