Lemon Vinaigrette
  • Juice of 2 lemons
  • 2 Tbsp raw honey
  • 1 tsp Dijon mustard
  • ¼ cup extra virgin olive oil
  • Generous pinch of salt
  • Small pinch of pepper
  1. In a medium bowl, whisk together all ingredients. Season to taste with salt and pepper.
  2. Store any leftover dressing in the fridge for up to a week.
Recipe by Eating Made Easy at https://eating-made-easy.com/arugula-salad-lemon-vinaigrette/