Ingredients 1 lemon, juiced and zested
½ c olive oil
2L Can ∙ $50
750ml Bottle ∙ $25
100ml Bottle ∙ $8
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2 Tbsp honey
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¼ cup white wine vinegar
1 Tbsp Dijon mustard
1 tsp salt
Glass Jar ∙ $12
Refill Bag ∙ $9
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2 Tbsp Coquelicot Spice Blend
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Directions Zest the lemon using a fine zester (i.e. Microplane).
Juice the lemon, removing any pits from the juice.
Measure the ingredients into a clean jar with a leakproof lid.
Shake to blend well.
Recipe Note
Recipe Notes Make sure the jar you use has a little extra room for shaking.
This vinaigrette can also be made by measuring the ingredients into a bowl and whisking to combine well.
Usage Ideas Great as a vinaigrette for a basic salad.
Drizzle onto your warm plate of grilled
chicken, fish, or shrimp.
Corn-licot Salad
Questions? Contact helen@laboiteny.com
