Lemon Mustard Vinaigrette2019-12-27T12:35:51-05:00

Lemon Mustard Vinaigrette

Presented by Diana’s Cafe


  • 1 T fresh roasted garlic
  • 1/2 cup fresh lemon juice
  • 2 T Dijon mustard
  • 6 T honey syrup*
  • 1/4 cup apple cider vinegar
  • Salt and pepper to taste
  • 1 1/2 cups blended olive oil

Place garlic, lemon juice, mustard, honey syrup, vinegar, salt and pepper in a blender jar and process until blended. Slowly drizzle in the blended oil until completely combined, scraping down sides as needed. The restaurant serves this dressing with a Shrimp Avocado Salad.

*Prepare like regular sugar simple syrup, using a 1:1 ratio of honey and water. Bring to boil over medium heat, stirring until honey is fully incorporated. Remove from heat and cool to room temperature. This can also be used to flavor iced tea, cocktails, or marinades. Store in the fridge for about two weeks—a squeeze bottle works great!


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As seen in the Winter/Spring 2020 Issue

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