Greg DuPree
Serves 6 (serving size: about 2 tbsp.)

Meyer lemons, the stars here, are in season late winter through early spring. They taste like a cross between a lemon and an orange—fresh citrus flavor without too much pucker. Drizzle the vinaigrette over grilled chicken or salmon.

How to Make It

Combine white wine vinegar, honey, and minced shallot in a medium bowl; let stand 10 minutes. Add fresh Meyer lemon juice, extra-virgin olive oil, whole-grain mustard, and kosher salt; whisk to combine.

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