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
- In a medium bowl, whisk together all ingredients. Season to taste with salt and pepper.
- 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/
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