Free Issue! Try Saltscapes Magazine before you buy. Download Now


Ingredients

1/2 shallot, finely diced
1/2 cup (125 mL) honey
1/2 cup (125 mL) freshly squeezed lemon juice
1/2 lime, zest only
1 lime, juice only
1/2 cup (125 mL) canola oil
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) finely chopped Italian parsley or chives

Directions

In a Mason jar, combine all ingredients. Fit tightly with lid and shake. Refrigerate for 1 hour before serving. Will keep refridgerated for 10 to 14 days. Makes 1½ cups (375 mL).

Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.