Chive and Lemon Vinaigrette

Photography: Devin Richter   Recipe: Katie Lew

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Fresh chives and lemon give this vinaigrette a bright, crisp flavor that pairs well with a green salad but also tastes wonderful drizzled over grilled chicken or even on top of a simple cheese pizza.

Makes about 1 cup
Time: 5 minutes


¼ cup fresh chives, roughly chopped
¾ cup olive oil
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
salt and pepper to taste

  1. Place all the ingredients in a small food processor or a blender and blend until the chives are finely chopped and the oil has emulsified to create a thick, creamy dressing. Store in a glass jar in the refrigerator for up to 1 week.


Originally published on Colorado Collective website