Simple Lemon Honey Vinaigrette Recipe

Lemon Honey Vinaigrette

This Lemon Honey Vinaigrette goes great on all types leafy green salads. We even use it for whole grain and pasta salads in our home. It is lighter versus most standard Vinaigrettes. As such, you will need to stir before each use. If you wanted a fully emulsified Vinaigrette, you would want to up the olive oil to 1 cup instead of 1/2 cup.

Personally, I prefer this ratio as it has brighter flavor and less oily feel when eating it. This Lemon Honey Vinaigrette is easily adapted to all sorts or dishes. Simply change out the vinegar or add herbs of your choice.

Before you start making this Lemon Honey Vinaigrette Recipe

Here a few helpful tips:

  • Use a Mid Range Olive Oil. A premium First Press Extra Virgin Olive Oil is overkill and a bargain variety is not preferable.
  • An alternative method you can use is to add all of the ingredients for the recipe to a jar with a lid and shake vigorously.
  • If you do not use the entire recipe, store refrigerated and stir before each use.
  • Serving Size depends on the type of salad. I suggest placing the Lemon Herb Vinaigrette in the bottom of your bowl and lightly tossing your greens. Start with a small amount, a light coat is all you need. You can always add more if needed.

Items Needed to Make This Recipe

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Here is the Lemon Honey Vinaigrette Recipe:

Lemon Honey Vinaigrette Recipe

Watch How it is Made

Published by Chef Ben Mogren

I am a professional Chef with over 20 years of Culinary Experience. I trained at the Culinary Institute of America. I spent my career working throughout the Napa Valley, The Four Seasons Resorts, The American Club, Lambeau Field, The Mayo Clinic, and as a Corporate Chef in Manufacturing Sauces and Sous Vide Items. My recipes focus on creating absolutely delicious food from easily sourced ingredients. They focus on proper technique and extracting as much flavor as possible out of common ingredients.

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