This is a very simple and quick dressing to throw together. I liked it because the honey makes it sweet. Toby didn’t like it because the honey makes it sweet. And the Dijon gives it a little kick.
Zesty Honey-Lemon Dressing
(Southern Living, April 2009)
Yield: Makes about 3/4 cup (serving size: 1 tbsp.)
1 tablespoon chopped fresh parsley
3 tablespoons honey
1 teaspoon lemon zest
4 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, pressed
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
1. Whisk together chopped fresh parsley and next 7 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or store in an airtight container in refrigerator up to 5 days. If chilled, let stand at room temperature 15 minutes. Whisk before serving.