This versatile vinaigrette is rich, creamy, and bright with lemony flavor. I love it on simple green salads and served up with veggie platters!
Yield: 6
Ingredients
1/3cupextra virgin olive oil
2tablespoonsfreshly squeezed lemon juice
2tablespoonswhite wine vinegar
1/3cupsour cream
2teaspoonshoney
1/2teaspoonfine-grain sea salt
freshly ground black pepper to taste
Instructions
Place ingredients into a small bowl or a mason jar. If you're using a bowl, whisk together vigorously until combined. If you're using a mason jar, twist the lid on the jar and shake well until emulsified.
Taste and add more salt and pepper if desired.
Notes
Storage:
Keep in an airtight container in the refrigerator for up to a week. The ingredients may separate in the fridge, so give it a good shake to mix it all back up.
Vegan Option:
Use vegan sour cream and substitute agave syrup or pure maple syrup for the honey.