Milder and less sharp than Eureka lemons, Meyer lemons make a well-balanced salad dressing for delicate greens or spooned over blanched asparagus.
INGREDIENTS:
3/4 cup extra-virgin olive oil
1/3 cup Meyer lemon juice
2 tablespoons finely minced shallot
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
3/4 teaspoon salt (or to taste)
1/4 teaspoon ground pepper
METHOD:
In a jar with a tight-fitting lid, combine all ingredients. Shake until well blended.
YIELD: 1 1/4 cups dressing
