Updated: Jan 20, 2021
This salad dressing is really good and healthy for you. It can be put on arugula with some strawberries, walnuts, and a little bit of Burrata cheese. It can be put on most spring mixes. You can even marinate chicken in it. Use it on top of flank steak over a bed of greens. It lasts for a few days to a week after you make it. I will often pull out the shallots after a day or two because it gets really strong.
Servings: 2 servings
Prep Time: 10 minutes
1/4 cup extra virgin olive oil
1 tablespoon (fresh) squeezed lemon
1 tablespoon (chopped) shallots
1/2 tablespoon Dijon
1 tablespoon honey [omit on keto]
1/2 tablespoon rice vinegar
1/8 teaspoon black pepper
1/8 teaspoon sea salt
1. You basically just want to put all of your ingredients in a bowl and stir/whisk it up.
2. Let it sit for about 30-40 minutes before you serve it, if you have the time. If not, it's fine to serve right away. If you make extra, I like to leave it out at room temperature. However, you can put it in the fridge. I'm sure it would keep longer this way.
Enjoy! Don't forget to leave us a comment if you like this dressing, and be sure to click the heart! Also, leave a comment if you changed anything about this recipe and how that worked out for you! Thank you!!!