This is the classic salad dressing, one I rely on all the time not only for salads but as a marinade for meats, to drizzle on crostini, and more.
Recipe information
Yield
makes 1 1/2 cups
Ingredients
1/2 cup red wine vinegar
3 tablespoons freshly squeezed lemon juice
2 teaspoons honey
1 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation
Combine the vinegar, lemon juice, and honey in a blender. With the motor running, gradually add the oil. Season the vinaigrette with salt and pepper, adding more to taste if needed.
