Lemon Mustard Vinaigrette

This is the easiest, most delicious mustard vinaigrette you’ll ever meet and it’s good enough to drink right out of a teeny tiny bowl. But instead, why not dribble it over blanched some green beans or raw carrots?

I dabbled around with the basic ingredients for a mustard vinaigrette for quite awhile but never was in love til now. Mmmm.

Lemon Mustard Vinaigrette

1/4 cup lemon juice (1-2 lemons) * 1/2 cup good extra virgin olive oil (I used Frantoia) * 1 T. Greek yogurt (Honey Noosa is wonderful)  * 1 T. honey (I’m partial to Good Flow Honey because it’s local) * 1 T. Dijon mustard * salt & pepper (1/2 t or so of both, to taste)

Put all ingredients in measuring cup. Using a fork, whip the ingredients into a little frenzy. Pour into a jar. Shake well. Store in fridge til ready to use. Fresh out of the fridge, the consistency will be thick like a Ranch dressing. Leave on the counter for 15-20 minutes then shake well before dressing greens.

This dressing is a perfect everyday salad dressing but it’s especially spectacular on a Niçoise Salad.

This was the salad I made for a small gathering recently, and my friend, Jillynn, raved about it and said she hopes I never change the menu again. I think that’s a good sign.

If you’ve never tried a salad like this, it’s super easy to make. Just sauté some shrimp in your favorite seasoning, blanch some green beans and new potatoes, boil a few eggs then cool everything down and pop in the fridge for a bit. Then later, simply assemble on a platter with butter lettuce, grape tomatoes and the vinaigrette on the side.

You can add olives or just about anything else you like. But don’t skip the homemade dressing. I promise it’s worth it!