Lemon Ginger & Garlic Vinaigrette
Author: Gravel & Dine
Recipe type: Sauces & Dressings
Serves: ¾-1 cup
- ¼ c olive oil
- ¼ c canola oil
- 1 lemon, zest and juice of
- 2 T honey
- 2 T ginger, peeled and grated from frozen –about 2 inches
- 1 clove garlic, grated
- 1 t Dijon mustard
- ½ t kosher salt, to taste
- Whisk all dressing ingredients together vigorously until emulsified.
- Serve immediately or allow to sit for a couple hours.
- Store leftovers in the refrigerator for up to two weeks.
Recipe by Gravel & Dine at https://gravelanddine.com/lemon-ginger-garlic-vinaigrette/
3.5.3229