Lemon-Honey Vinaigrette

This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Ingredients:
4 tablespoons freshly-squeezed lemon juice
1 teaspoon lemon zest
3 tablespoons honey
1 tablespoon fresh parsley
2 teaspoons Dijon mustard
1 garlic clove, pressed
¾ cup olive oil
Sea salt and fresh ground pepper

Method:
1. Whisk together lemon juice, zest, honey, parsley, mustard and garlic in a small bowl.

2. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or chill for a later use. If chilled, allow vinaigrette to come to room temperature again, then whisk again to combine.

Grilled Asparagus with Lemon Vinaigrette

A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Ingredients:
2 pounds asparagus, trimmed
1 garlic clove, minced
Juice of 1 Meyer lemon, plus 2 teaspoons lemon zest
½ cup olive oil, plus 1 tablespoon
Sea salt and fresh ground pepper

Method:
1. In a small bowl, whisk together the olive oil, lemon juice and zest, and garlic. Check for seasoning and add salt and pepper, as needed. Set aside.

2. Set a grill cooking grate or basket in place, cover grill and allow to preheat for 5 minutes. While the grill is preheating, place asparagus in a large bowl and toss with the tablespoon of olive oil, coating evenly. Season with salt and pepper.

3. Add asparagus to grill and cook, turning occasionally, until well charred and tender, about 6 minutes total depending on the thickness of the stalks. Transfer asparagus to a serving platter and drizzle the vinaigrette over the top. Serve immediately.

Variation: Make it a meal by adding flaked smoked salmon and a fried duck egg to each portion of asparagus!

Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette

This hearty salad is accented by apples, dried cranberries and a tart Meyer lemon dressing.

Ingredients:
3 cups shaved Brussels sprouts
2 cups thinly chopped Lacinato kale
1 apple, finely diced
2 small avocados (or 1 large) diced
½ cup shaved almonds
½ cup dried cranberries
Dressing:
4 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
Juice of 2 small Meyer lemons
2 teaspoons pure maple syrup

Method:
1. Add salad ingredients to a large bowl.

2. Prepare dressing by mixing together mustard, olive oil, lemons, and maple syrup together with a fork until smooth.

3. Drizzle dressing over salad ingredients, and toss together until evenly coated.

Italian Parsley-Caper Vinaigrette

This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables!

Ingredients:
2 tablespoons plus 1 teaspoon balsamic vinegar
⅓ cup golden raisins
3 garlic cloves, peeled
4 tablespoons capers, rinsed and drained
1 cup lightly packed Italian parsley leaves
⅓ cup olive oil
Sea salt

Method:
1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.

2. Place the garlic in the bowl of a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and pulse until you have a coarse paste. Add the parsley and pulse again until completely chopped.

3. Add in the raisins and vinegar and pulse until the mixture is blended, but still slightly coarse. Transfer to a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed.

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