Honey-Lemon-Thyme Vinaigrette


* 2 lemons (juiced)

* 3 thyme sprigs (picked and chopped)

* 1 shallot (minced)

* 1 large garlic clove (crushed and minced)

* 1/2 tablespoon Savannah Bee Company Orange Blossom Honey

* 1/2 tablespoon Dijon or brown mustard

* 1/4 cup white wine vinegar

* 1/2 cup Extra Virgin Olive Oil

* 1/2 cup Organic Canola or Grape Seed oil

* Salt and fresh cracked pepper to taste


Start with all of your ingredients except the oils in a mixing bowl. Mix well and then start to slowly whisk in the oils.

Take time to season a little with salt as you go. When all of the oil is incorporated, add the pepper and taste for acid to oil balance. It should be vibrant, but not too acidic (add more oil if it is). You can add another squeeze of lemon if it seems dull with oil.

Enjoy with a grilled vegetable salad or fresh vegetable slaw.

Recipe compliments of Trevor Martin

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