Lemon-Shallot Vinaigrette

Looking on the positive side, with the number of doctor and therapist appointments there were this summer, I had the opportunity to peruse some good magazines and the time to make a grocery list for the new recipes I found in those magazines.  Waiting rooms are good for some things, I suppose.  I found this recipe in Southern Living, and I feel like I hit the jackpot in doing so.  It is so good, and with the companion recipes that were in the magazine, such as Tomato and Gorgonzola Pasta Salad, I can't get enough. I love easy, homemade dressings! (Look for the Pasta Salad recipe here!)

INGREDIENTS:

• 1/2 cup lemon juice
• 1 shallot, minced
• 1 cup olive oil
• 1/4 cup flat-leaf parsley, minced
• 1 Tbsp honey
• 1 Tbsp Dijon mustard
• salt and pepper to taste

DIRECTIONS:

1. Stir together lemon juice and shallot; let stand 5 minutes.
2. Whisk in remaining ingredients.  Refrigerate for up to one week in air tight container.

Difficulty: very easy

Time: 10 minutes

Source: Southern Living magazine, July 2014