Chive and Lemon Vinaigrette
Photography: Devin Richter Recipe: Katie Lew
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
- 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