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Lemon Vinaigrette Salad Dressing


Inspired by Good Fish by Becky Selengut

Juice of 2 lemons (1/4 cup)
1/4 cup white balsamic vinegar
2 teaspoons honey
1 teaspoon coarse salt
Pepper to taste
1 cup extra virgin olive oil

Combine the lemon juice, vinegar, honey, salt, and pepper in jar. Shake to mix. Add the olive oil and shake until mixture is thickened.


About Becky Selengut

Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.

She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).

Learn more at cornucopiacuisine.com.
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