This fresh lemon vinaigrette is my secret weapon to trick myself into eating more salads. Start with a base of arugula, top it off with quinoa and goat cheese for a light side salad or add grilled chicken for a fresh spring meal. The beautiful thing about it is that you can customize it to your taste. More lemon zest, less dijon... it's all up to you! I make this ridiculously easy vinaigrette once a week. Here's my recipe:
fresh lemon vinaigrette
makes 6 servings
fresh lemon vinaigrette • 1/2 cup extra virgin olive oil • 1 lemon, zest & juice of • 2 tablespoons diced shallot • 1 tablespoon dijon mustard
• 1/4 teaspoon sugar • salt & pepper to taste
Add all ingredients (except salt & pepper) to a glass storage jar. Close lid & shake until emulsified. Add salt and pepper to taste.
Store up to 5 days in the fridge.
If you make this vinaigrette, tag @taylereatseverything on Instagram or @taylereats on Twitter!