- Cooking Time: 45
- Servings: 4
- Preparation Time: 15
- 2 lemons
- 1 teaspoon olive oil
- 1 Tablespoon honey
- 1/2 teaspoon kosher salt
- 3 Tablespoons extra-virgin olive oil
- Heat oven to 400° F.
- Halve the lemons crosswise and remove the seeds. Place the lemons in a glass baking dish and drizzle with the olive oil. Turn cut-side down and roast until tender and slightly golden, 25 to 45 minutes, depending on size; let cool.
- Squeeze the juice and pulp into a small bowl. Add any juice from the baking dish along with the honey and salt. Whisking constantly, slowly add the extra-virgin olive oil. Drizzle the vinaigrette over shrimp, salad or vegetables.
NotesGreat on salad, seafood, or fresh veggies.
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