Ingredients:
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey or agave (optional)
1/2 teaspoon finely dried rosemary
Salt and black pepper to taste
Preparation:
1. In a jar, combine the lemon juice, honey, and rosemary.
2. Add the salt and mix.
3. Slowly incorporate the olive oil while whisking until slightly emulsified.
4. Store in an airtight jar in the refrigerator.
Perfect for chicken, fish, or seafood salads, or fruit salads with apple, orange, or pear.
Honey Dijon Mustard Vinaigrette
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