Creamy Lemon Honey Dijon Vinaigrette

Creamy Lemon Honey Dijon Vinaigrette is bottled sunshine and is sure to brighten any salad. A little tangy with a hint of sweetness, this dressing dances on your taste buds.

Not only will you fall in love with the flavor of this vinaigrette, but you will also love how easy it is to make. I simply place all the prepped ingredients in my Magic Bullet blender and blitz until thoroughly combined.

Are you a salad lover, too? I just love a crisp salad either as a main dish or one of my sides with most dinners. They’re so versatile and easy to put together. It’s also a staple for me to take to work for lunch. I often top them with some grilled chicken or shrimp—sometimes even some leftover strips of steak. 😉

All this salad eating means that I like to mix things up a bit with my dressings. While I am completely happy with a drizzle of extra virgin olive oil and a bit of red wine or balsamic vinegar in a pinch, I really do love to make my own dressings to have on hand. Number one, they’re healthier for you than their store-bought counterparts. Number two, they’re actually much easier to make than most people think. Seriously, it takes about five minutes to make a jar of your own dressing that will last you all week.

FAQS:

How long can I store Creamy Lemon Honey Dijon Vinaigrette?

Store the dressing in an airtight container in the fridge for up to a week. You’ll want to bring it to room temperature and shake vigorously before serving.

What are the basic ingredients in a vinaigrette?

All vinaigrettes start with a base of oil and acid--most commonly vinegar, citrus, or a combination of the two. After that, the flavor profiles are pretty endless. Add your desired herbs, alliums, and seasonings. For some additional ideas, check out Auguste Escoffier’s 4 Ideas for Mixing a Better Vinaigtette.

HOW TO PREPARE CREAMY LEMON HONEY DIJON VINAIGRETTE:

• For this recipe, you will need: extra virgin olive oil, dijon mustard, juice of two lemons, honey, garlic cloves, salt, and pepper.
• Begin by removing the papery skin from the garlic cloves, and mince them. Place in the bowl of your food processor or Magic Bullet.
• Add the remaining ingredients, and process until smooth and creamy.
• Alternatively, you can simply place all the ingredients in a small canning jar, and shake vigorously until combined. This will result in a less creamy dressing.

SERVING SUGGESTIONS:

• Pair this vinaigrette with your favorite green salad such as my Roasted Beet and Endive Salad or Mediterranean Chickpea Salad.
• Try it with my Brussels Sprouts Coleslaw for a brighter twist on classic coleslaw.
• Use as a delicious marinade for chicken, pork, or fish.

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RECIPE NOTES:

• It’s so easy to emulsify your vinaigrette with the Magic Bullet blender. Plus, it’s small and easy to clean up.
• A garlic press makes mincing garlic quick and easy.
• I use my same lemon juicer for both lemons and limes.
• To make this vinaigrette Whole30 compliant, simply omit the honey.
• If you’d like to make this dressing vegan friendly, substitute the honey with maple syrup or date nectar.

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