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Friday, August 28, 2015

Creamy Lemon-Mustard Vinaigrette for One

It’s summer, and my attention has returned with a giggle of glee to salads. This little dressing whips up in no time, uses ingredients you probably already have in your kitchen, and it tastes like a million bucks! (Well, not the actual bucks. Just the metaphorical ones.)

¼ shallot, diced small
2 TBLSP olive oil
4 teaspoons lemon juice
2/3 teaspoon Dijon-style mustard
1/3 teaspoon agave nectar (or maple syrup)
Kosher salt and freshly ground black pepper, to taste

  1. Whirl all ingredients in a blender or food processor.

 Use on salads, as a dip for crudités, as a marinade for tofu…go wild! 

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