Roast Lemon Vinaigrette
  • 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
  1. Heat oven to 400° F.
  2. 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.
  3. 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.
Great on salad, seafood, or fresh veggies.