Lemon Vinaigrette

Last week we experienced some weather that was beyond wonderful. If you check in here somewhat regularly, you know that it was nice enough for us to pull the cover off of the grill and fix dinner "summer-style." We used to be die-hard grillers, never letting the cold or snow keep us from a nicely charred brat or pork chop. Maybe it's my old age, but I find myself wimping out more and more every winter.

It's cold again, but I am still hanging on to the promise of warmer weather that I know is just around the corner.  I'd like to share this vinaigrette recipe that I found on a cute little package of Meyer lemons.  This is the perfect dressing for a spring or summer salad.  Something light and flavorful to adorn the spinach and other baby lettuces that I like grow in my tiny make-shift garden in early Spring.

Lemon Vinaigrette

Here's What You Need:

2-3 Meyer lemons (juiced for a total of 1/2 cup fresh lemon juice)

2 Tablespoons red wine vinegar

2 garlic cloves

1 Tablespoon whole grain prepared mustard

1 Tablespoon dried Italian herbs

2 Tablespoons honey

1 Tablespoon sugar

pinch of salt

1 1/2 cups extra virgin olive oil

Here's What You Do:

Dump all of the ingredients, except for the olive oil, into a blender.  Pulse a few times to chop the garlic and mix everything together.  Turn the blender on low speed and slowly add the olive oil to the mixture in a steady stream.  Continue blending on low until all of the oil is in the blender and the mixture has begun to emulsify.  You will yield about 1 pint.  Store in a jar in the refrigerator if you don't use it all right away.  The olive oil with solidify but when you are ready to use it again, just leave it out on the counter for several minutes to "melt."  Shake the jar before serving again.