Learn how to make one of Snowbird’s most requested salad dressing recipes- Lemon Vinaigrette with Executive Chef Frank Davi.
- 3 Lemons, zest & juice2 tbsp honey
- 2 oz Rice Wine Vinegar
- 1 tbsp shallot, minced
- 1 tbsp garlic, minced
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 cup olive oil
- fresh minced herbs to taste
- salt to tast
- white pepper to taste
How To Make:
Place all ingredients, except olive oil, in a bowl, food processor, or blender.
While whisking ingredients, slowly drizzle oil to form an emulsion.
Place in airtight container until ready to use.
It can be stored for up to two weeks.