LEMON BALM VINAIGRETTE

1 Tbsp. shallots, minced
2 Tbsp. lemon balm, minced
1/2 tsp. lemon zest
6 Tbsp. fresh lemon juice
4 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. brown sugar
8 Tbsp. vegetable oil

Mix first 7 ingredients together, and then slowly blend in the oil. Mix well before serving. This is delicious on salads, especially fish or chicken salads. You can also marinate chicken or fish piece in this mixture before cooking. After cooking, serve the vinaigrette as a sauce. Makes about 2/3 cup.


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