Before we get into this amazingly delicious Honey Lemon Dressing recipe, I feel I must share with you that I almost dropped my camera into the aforementioned amazingly delicious dressing. I was taking photos, messing around with my settings trying to get a pour shot without the wrist or neck strap firmly in place and in a moment of horror, the camera almost slipped out of my hands. I would pay good money to have a picture of my face at that moment because I would so put it into this post. So, dear readers, let me please encourage you to make sure your hands are squeaky clean with no remnants of extra virgin olive oil before you pick up your camera. It was frightening. I’m glad my camera lived to tell the tale. I mean could you even clean all of that out? Best case scenario your camera would smell like honey lemon dressing for the rest of its life. Would you buy a camera that smelled like honey lemon dressing? Maybe this is an idea for a new line of scented cameras. But probably not.
So anywho, this honey lemon dressing is drool-worthy. It’s citrusy and light, making it perfect for summer salads. BUT, it’s also deep and rich thanks to using honey as a sweetener which means it’s great for those fall salad toppers like apples, pears, or sweet potato. Mmmm sweet potatoes.
This dressing stores really well in the fridge and only needs a quick stir to get all the ingredients back together. It also gets better with time so if you can, make this ahead of time to give those flavors some room to grow. It’s delicious right away though so don’t worry if you can’t let it mellow.
So now that you have the perfect honey lemon dressing, you need the perfect salad right? Well, don’t worry. I have a fig salad coming up in the next day or two that this dressing was made for. Who else is excited that figs are back?
- 5T extra virgin olive oil
- 4T lemon juice
- 3T honey
- ¼t sea salt
- ¼t freshly ground black pepper
- Mix the olive oil, lemon juice, honey, salt, and pepper in a bowl or blender.
- Add more salt and pepper as needed to your preferred taste.
-I really recommend mixing this dressing up in the blender. You’ll get the best emulsion this way and it’s so much easier than trying to incorporate everything by hand. I have a NutriBullet blender and I love using it for dressings because you can use one of the smaller cups to blend and store the leftover dressing.
-Store leftover dressing in the fridge. Should be fine for a week, though I usually use it up well before then.
-Drizzle over salads or use as a light and tangy dip for fruits and veggies like figs, apples, pears, and carrots.
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