Meyer Lemon Vinaigrette
Ingredients
- Zest of 1 large Meyer lemon, grated with a Microplane
- 4 ounces freshly squeezed Meyer lemon juice
- Sea salt and freshly ground pepper to taste
- 12 ounces extra-virgin olive oil
Instructions
- Whisk zest, juice and salt and pepper together (don’t skimp on the salt). Slowly whisk in olive oil. Taste and adjust.
