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Seared Lemon Honey Vinaigrette

Have thyme for a zesty, honey-laced bouquet? Pun and lemon intended.

PJ Catledge

Chef

Serving Size

Servings ~8 (1 cup total)

Prep Time

5 mins

Total Time

5 mins

Ingredients:

 

Directions:

 
Step 1
Wash the lemon with water. Cut in half lengthwise, remove seeds.
 
Step 2
In frying pan or skillet, heat 2 T of olive oil at medium-high. Place lemon facedown and sear for 3 minutes until it begins to char. Remove from heat.
 
Step 3
Use a zester, sharp knife or grater to zest the lemon. Squeeze juice into a bowl with the zest.
 
Step 4
With the exception of the remaining olive oil, stir in the ingredients. When blended, slowly pour in olive oil while whisking.
 
Step 5
Keep refrigerated for up to 7 days. Let sit at room temperature and shake the bottle a few minutes before adding to your dish.