Lemon dijon vinaigrette.

I personally love this dressing. J on the other hand has been putting her gigantic foot down on the sheer volume of vinegar that has been served in this house as of lately. I really can’t believe she doesn’t love this since it falls into the sweet category. Little Z on the other hand loved it and was asking mom if she was going to finish the green leafs on her plate. There’s really nothing better than watching your kid eat spinach by dangling it above her head as she chows it down. The dressing actually tastes nothing like “mustard” despite it’s name but more like a lemony honey vinaigrette. Also, you don’t need to add very much on the greens as it has tons of flavor, just lightly coating the leaves is well enough. Go salad!

Lemon Dijon Vinaigrette

This recipe from 500 best sauces, salad dressings, marinades & more by George Geary.

2 T. white wine vinegar
2 T. balsamic vinegar
1 t. lemon zest
2 T. fresh squeezed lemon juice
2 T. sucanat sugar, I use the Rapunzel brand rapadura sugar, I think it’s slightly less refined. Both can be found at Whole Foods Market. Or regular white granulated sugar.
2 T. honey
2 t. Dijon mustard
2/3 c. soybean oil (I used peanut oil)

Whisk all ingredients together except for the oil. While whisking, pour the oil in slowly in a thin stream until emulsified.

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