This bright and light dressing is wonderful tossed with spring greens, or even with roasted beets or radishes for an unexpected touch!
½ cup crème fraîche
2 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
2 tablespoons honey
Sea salt and fresh ground pepper
1. In a small bowl, whisk together the yogurt, olive oil, lemon juice and honey. Taste for seasoning and add sea salt and fresh-cracked pepper as necessary. Can be used immediately or refrigerate for a later use.