Its fresh produce season here in Northern California. There are farmers markets everywhere. The bees are out and trees, flowers, and plants are producing some of my favorite fruits and vegetables at an astonishing rate. One of my favorite fresh products are lemons straight from the tree in my backyard. They are tart and juicy with the perfect hint of sweetness. I use them in just about everything! Squeeze a little fresh lemon or grate the zest into almost any dish to brighten up your flavors and give your dish a fresh pizazz!
This simple Lemon Shallot Vinaigrette is a staple in our house. It is really quick and comes together in just minutes. It is full of flavor and healthy fats from good high quality extra virgin olive oil. I put it on salads, drizzle over caprese, and I even use it to marinate proteins and vegetables.
- 1 TB Shallot, Minced
- 3 TB Fresh Lemon Juice
- ½ TB Thick White Balsamic Vinegar ( I use Gourmet Blends)
- ¼ TSP Salt
- ⅛ TSP Pepper
- 6 TB EVOO
- Whisk together all ingredients until combined. Adjust tartness by adding more EVOO.
- NOTE: If you don't have shallot handy simply substitute for 1 large clove of finely minced garlic.