We like to make a double batch of this blender vinaigrette and use it throughout the week on salads, grilled or roasted veggies and even seafood or poultry. We use a combination of Arbequina Extra Virgin Olive Oil and Meyer Lemon Olive Oil, but you can use just one olive oil in the combined quantity of the two we use here.
Makes 1 cup
2 tablespoons coarsely chopped shallot
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons Aged Balsamic Vinegar
1 teaspoon Dijon mustard
1/3 cup Extra Virgin Olive Oil such as Arbequina
1/3 cup Meyer Lemon Olive Oil
freshly ground pepper
1. Add shallot, lemon juice, vinegar, mustard and olive oil to a blender and blend until smooth. Add salt and pepper to taste. Store in a sealed container in the refrigerator for a week or so.