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.