Meyer Lemon Dijon Vinaigrette Dressing, SRC

There was quite a crop of Meyer lemons on the tree this year so naturally, I have been searching for recipes that featured lemon.  With that in mind, I decided to search for a versatile lemon recipe, not even certain what that would look like!  The best place to start was at my assigned blog for the Secret Recipe Club, Goodie Godmother.

It was obvious when I started that this wasn't going to be easy as I was being distracted by so many recipes that had nothing to do with lemons!  I spied Honey Vanilla French Toast, then there was the Cast Iron Skillet Pancake with Fresh Blackberry Champagne Compote....  That one kept popping up on my Facebook feed so it was really tough to resist.  Then there was Churros 101...there were so many temptations.  I even bumped into Chipotle Sweet Potato Latkas, that  one, I couldn't resist. Yes, I made them....but you aren't going to hear about them today.

Instead, I want to share the recipe for Meyer Lemon Dijon Vinaigrette Dressing!  It was perfect for what I had in mind.  I had decided that I was going to stretch a bit and use this lovely dressing on the green beans I was making.  It was certain to give them an additional pop of flavor.

Meyer Lemon Dijon Vinaigrette Dressing
adapted from Goodie Godmother

1 clove of garlic, crushed
zest from 1 Meyer lemon
1/4 cup fresh squeezed Meyer lemon juice (about 2 large lemons)
1 Tbsp Dijon mustard, whole grain
1 tsp honey
1/2 tsp balsamic vinegar
2 tsp heavy cream

Whisk together all ingredients, except the heavy cream, in a bowl or salad dressing cruet.
Stir in the heavy cream.
Refrigerate the dressing at least one hour to allow the flavors to meld.


True Confessions:  1) I grabbed the wrong container of mustard.  The whole grain mustard remained on the shelf and I didn't notice what I had done until I started mixing it up.  2) I used the frozen juice from my lemons consequently, there was no zest.

It was still delicious!  Terry loved the vinaigrette on the green beans and so did I.  After steaming the beans, I tossed them in a few tablespoons of the vinaigrette and then sprinkled a mixture of bread crumbs and grated parmesan over the top.

There is enough dressing leftover to have with our salad tomorrow.....see? Versatile!

Now for a little bit about Mary, the Goodie Godmother, who would sprinkle baked goods down upon her co-workers and was thusly dubbed.  Let's see, engineering, mathematics, an MBA, a dance studio and a bakery!  My goodness, what a path.  Presently Mary spends her time crafting recipes, caring for her daughter and honing her photography skills.


  1. Hi Kate,
    I had so much fun exploring your blog this past month, thanks for sharing so many wonderful recipes, and we just loved your Shrimp Pasta Salad. Your Meyer Lemon Dijon Vinaigrette sure looks good. It is always a pleasure cooking with you in the SRC!
    Miz Helen

  2. I still haven't found Meyer lemons out here in Philly but do keep on looking! The dressing sounds great and I'll be giving it a try-thanks:@)

    1. You can substitute lemons too... the flavor will be slightly different, and you might need to add a little more honey depending on the bitterness of your lemons. :)

  3. I'm completely envious of your Meyer lemon tree, Kate. I rarely find them in the stores in Wisconsin and when I do, they're all dried up inside. The dressing sounds delicious!

  4. Your Meyer Lemon Dijon Vinaigrette looks like it'd go perfectly with some green beans! Now I'm thinking I want to try it that way. :)

  5. Kate, This is my kind of dressing...with a lot of flavor sensations going on! Take Care, Big Daddy Dave

  6. I am in love with Meyer Lemons and I'm loving that you used this on green beans. How delish!

  7. Fun and different--and great call on the green beans!

  8. YAY!!! I'm so glad to see you liked it! Lucky you with your own meyer lemon tree... wonderful! I showed the post to my husband and he was like "we need green beans now". Fabulous idea for enjoying the dressing. :)


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