Lemony Honey Dijon Vinaigrette

Try this dressing on a salad with sliced grilled chicken.

Makes 1½ cups

2strips lemon peel, each 2 inches x ½ inch

¾ teaspoon kosher or sea salt

2shallots, ½ ounce each

3tablespoons fresh lemon juice

2 tablespoons white wine vinegar

2 tablespoons honey

2 teaspoons Dijon-style mustard

½ teaspoon freshly ground black pepper

3tablespoons vegetable oil

½cup plus 2 tablespoons extra virgin olive oil

Insert the metal blade. Chop the lemon zest with the salt using the pulse, 20 to 30 times. With the machine running, drop the shallots down the small feed tube; process for 5 seconds to chop. Add the lemon juice, wine vinegar, honey, mustard, and black pepper to the work bowl; process for 5 seconds to blend. Combine the oils. With the machine running, pour the oils into the small pusher and allow to drip through the hole in a small steady stream. Transfer to a jar and allow to sit for at least 30 minutes before using, to allow the flavors to blend. May be kept up to 2 weeks in the refrigerator. Allow the dressing to come to room temperature before using. Process again, using the metal blade, if the dressing has separated.

*Remove the peel from the lemon with a vegetable peeler, then take a sharp paring knife and carefully scrape away the bitter white pith from the underside of the peel.

Nutritional information per tablespoon:

Calories 72 (89% from fat) • carb. 2g • pro. 0g • fat 7g • sat. fat 1g

• chol. 0mg • sod. 83mg • calc. 1mg • fiber 0g

Creamy Chèvre and Peppercorn Dressing

Creamy and tangy, perfect for crispy romaine.

Makes 1¾ cups (28 tablespoons)

1½ ounces shallots

1tablespoon plus 1 teaspoon drained green peppercorns, rinsed and drained again

6ounces chèvre

1⁄³

cup lowfat sour cream

1½

tablespoons fresh lemon juice

1½

tablespoons white wine vinegar

1½

tablespoons water

1⁄³

cup extra virgin olive oil

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Cuisinart DLC-2009CHB Lemony Honey Dijon Vinaigrette, Creamy Chèvre and Peppercorn Dressing, Cup extra virgin olive oil
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DLC-2009CHB specifications

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