Ingredients
3 Meyer lemons
1 teaspoon champagne vinegar
1 teaspoon 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
Preparation
Finely grate the zest from the lemons; set aside. Juice the lemons (you need ½ cup). Combine the ½ cup lemon juice and the vinegars. Add the herbs, shallots, honey, lemon zest and the salt and pepper to taste. Whisk in the oil.
