File this one away: This versatile vinaigrette pairs beautifully with summery greens, veggie slaws and pasta salads.
Zest and juice of 1 large lemon
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ cup extra virgin olive oil
3 tablespoons combined chopped fresh herbs of your choice, such as parsley, oregano and basil
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 herbs and lemon zest. Season with salt and pepper to taste.