This is one of our most versatile vinaigrette recipes of all time. It can just as easily dress a gorgeous bowl of greens as it can star in a light and flavorful summer pasta salad. Use it as a marinade, a topping for a vibrant side of green beans, or even as a dressing to have on-hand year-round.
1/2 cup fresh lemon juice
1 minced shallot
1 cup olive oil
1/4 cup minced fresh flat-leaf parsley
1 tablespoon honey
1 tablespoon whole grain Dijon mustard
Salt and pepper to taste
How to Make It
Stir together lemon juice and minced shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey, and mustard. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.