Whisk In Olive Oil, Parsley, Honey, And Mustard.

Olive oil solidifies when refrigerated and this vinaigrette, with fresh shallot and lemon juice, really should be refrigerated. Add all the ingredients into a glass mason jar or small bowl, and whisk everything together. Allow to sit for at least 5 minutes, then use it as you'd like!

1/2 Cup Good Quality Olive Oil;

Refrigerate vinaigrette for up to a week. You’ll need around ⅓ cup. Using extra virgin olive oil adds a rich flavor to this lemon shallot vinaigrette.

We Will Use Both The Juice And Zest Of A Large Lemon For The Dressing.

Web instructions start by dicing the shallot into small pieces. 3 tablespoons if you like it extra lemony. Web instructions thinly slice the shallot into strips.

You’ll Need 2 Tablespoons Of Lemon Juice;

Roll the lemon on the counter pressing firmly to release the juices. Web 1/4 cup fresh squeezed lemon juice good lemon juicer makes it simple; Either smooth or grainy dijon will work.

Web This Recipe Combines Extra Virgin Olive Oil And A Neutral Oil Like Canola, Avocado Or Vegetable Oil.

For less noticeable pieces of shallot you can roughly chop it into strips.