Lemon and White Balsamic Vinaigrette
The brightness of fresh lemon juice and white balsamic vinegar bring a wonderful brightness to so many dishes. This dressing complements boiled vegetables as well as salads that include a melange of strong flavors where red wine vinegar or balsamic vinaigrette may be too much.
- 1/4 cup olive oil
- 1 garlic clove, crushed
- 2 tablespoons white balsamic vinegar or other light vinegar of your choice
- 1 to 2 tablespoons fresh lemon juice
- 1/8 teaspoon lemon zest
- Sea salt and cracked black pepper to taste
In a bowl, combine oil and garlic. Gradually whisk in vinegar, lemon juice and zest. Season with salt and pepper.
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