This light and zesty lemon vinaigrette features fresh lemon juice and shallots. It's an easy way to add a dash of flavor to salads, grain bowls, and veggies.
Thinly slice the shallot into strips. For less noticeable pieces of shallot you can roughly chop it into strips.
To a pint-sized jar, add the lemon juice, olive oil, lemon zest, honey, Dijon mustard, kosher salt, and black pepper. Close tightly with a lid and shake to combine or whisk together the ingredients.
Refrigerate vinaigrette for up to a week. Shake before serving.
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Notes
Shallot: One medium shallot makes about ½ cup of sliced shallot. Use about ⅓ cup of red onion if shallot is unavailable.
Lemons: One medium lemon usually has 2-3 tablespoons of lemon juice and 2-3 teaspoons of lemon zest.