In addition to this week’s salad, this versatile dressing pairs well with roasted baby carrots.
Zest and juice of 1 large lemon
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon honey
½ cup extra virgin olive oil
3 tablespoons chopped fresh dill
Fresh ground pepper and sea salt
1. Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined.
2. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill and lemon zest. Season with salt and pepper to taste.