Lemon-dill vinaigrette

Yield: 8 Servings

Measure Ingredient
½ cup Fresh lemon juice
2 teaspoons Lemon zest
2 tablespoons Red onion; minced
1 tablespoon Honey
2 teaspoons Capers; drained, chopped
1 tablespoon Chopped fresh dill
⅔ cup Olive oil
\N \N Salt and ground pepper

In a mixing bowl, combine the lemon juice, lemon zest, onions, honey, capers and dill. Whisk in oil in a stream. Season to taste with salt and pepper. Store covered in refrigerator for up to 5 days. Yield: approximately 2 cups

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