| Chef: Julie Logue-Riordan | |
| Food Mood: Light and Healthy | |
| Cuisine: French | |
Servings: |
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Ingredients |
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| 2 teaspoons honey vinegar (white wine or champagne vinegar) 2 tablespoons lemon juice, freshly squeezed kosher salt and freshly ground black pepper 1/2 cup extra virgin olive oil |
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Method |
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| 2 teaspoons honey vinegar (white wine or champagne vinegar) 2 tablespoons lemon juice, freshly squeezed kosher salt and freshly ground black pepper 1/2 cup extra virgin olive oil |
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Notes |
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| Make your vinaigrette every 2 ? 3 days. If you keep it too long the flavors become dull. | |
Author: Melissa |
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Recipe source: www.cookingwithJulie.com |
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