Citrus Vinaigrette

By Ann Fulton

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To me, this dressing is the perfect summer vinaigrette.  The taste is light and crisp and allows the flavor of summer-fresh fruits and vegetables to shine.  Originally, I created this to compliment a salad with mint, feta, and blackberries although it is perfect whenever you want a hint of citrus with just enough sweetness and tang to make it interesting.  Pairs well with fish, too.

As I type, I am thinking that a bit of fresh mint would add  a nice dimension to this dressing…and I just happen to have plenty of that in my garden!

Citrus Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly-squeezed lemon or lime juice (I often use half and half)
  • 2 tablespoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt and a few grinds of the pepper mill
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  1. Whisk together all ingredients until well blended.
  2. Store in a jar in the refrigerator. Bring to room temperature and shake well before serving.
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Consider pairing the above-linked salad with Honey Lime Chicken for a fresh, light, yet very satisfying meal.

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