Honey Lemon Vinaigrette (Printable)

Bright, tangy-sweet dressing perfect for salads, grilled vegetables, or marinades

# What You’ll Need:

01 - 1/4 cup fresh lemon juice (approximately 2 lemons)

02 - 2 tablespoons honey

03 - 1/2 teaspoon Dijon mustard

04 - 1/2 teaspoon fine sea salt

05 - 1/4 teaspoon freshly ground black pepper

06 - 1/2 cup extra-virgin olive oil

01 - In a small bowl or jar, whisk together the lemon juice, honey, Dijon mustard, salt, and pepper until fully incorporated.

02 - Slowly drizzle in the olive oil while whisking continuously until the mixture thickens into a smooth, emulsified dressing.

03 - Taste the vinaigrette and modify seasoning with additional salt, pepper, or honey to achieve desired balance.

04 - Use immediately or transfer to a sealed container and refrigerate for up to 1 week. Shake or whisk thoroughly before each use.

01 -

The honey creates this silky mouthfeel that cuts through the olive oil's bitterness without any cloying sweetness
It comes together in literally three minutes and keeps for a week, making weeknight salads feel intentional instead of obligatory

02 -

Cold olive oil can solidify and separate, making the dressing look unappealing, so always let it come to room temperature before serving
The emulsion will break eventually in the fridge, but that's completely normal and a quick shake brings it right back together

03 -

Use a glass jar for storage instead of plastic because oil can absorb off flavors from containers over time
The dressing tastes noticeably better after the flavors have married for at least an hour, so make it in the morning if you're serving it at dinner