The best thing about this time of year is the re-appearance of Meyer lemons in stores. They have a wonderful scent and sweet, subtle flavor that makes everything taste better. One of my favorite things to make with them (since I don’t have much of a sweet tooth), is this vinaigrette. The recipe was originally published in Sunset magazine several years ago and is one I make often.
Meyer Lemon Vinaigrette
zest of 1 Meyer lemon
2 tablespoons Meyer lemon juice
2 tablespoons extra virgin olive oil
1/4 teaspoon fine sea salt or to taste
1 teaspoon balsamic vinegar
1 teaspoon mayonnaise
1/2 teaspoon sugar
1 small garlic clove, finely minced
Whisk ingredients together in a small, non reactive bowl.
Allow flavors to meld for at least an hour before serving over greens of your choice.