Meyer Lemon Vinaigrette

SF Chronicle

From Nancy Oaks at Boulevard, where it is used on a whole-leaf parsley salad, and with grilled porcini mushrooms served over mascarpone-laced polenta. Oaks also likes it with grilled fish.


3 Meyer lemons
1 tablespoon champagne vinegar
1 tablespoon white balsamic vinegar
½ teaspoon finely minced fresh rosemary
3 shallots, finely minced
1 tablespoon mild honey
Kosher salt and freshly ground pepper
1 cup olive oil

Instructions: Finely grate the zest from the lemons: set aside. Juice the lemons (you need a ½ cup).

Combine the half cup lemon juice and the vinegars. Add the herbs, shallots, honey, lemon zest, and salt and pepper to taste. Whisk in the oil.

Makes about 1-3/4 cups.