So it’s almost the end of Meyer Lemon season sniff sniff. Since this year seems to be the year of the Meyer Lemon for me, I thought I’d say goodbye with just a few more dishes using the fruit – if I can sneak them in before it’s too late (is it too late? Admitted – I made this a week or two ago). Today we are showcasing a fresh salad perfect for celebrating the best produce of spring.
Did you know you can eat the rind of Meyer Lemons? Well, now you do. They make for a pretty presentation in your salads. One I made recently consisted of paper thin slices of meyer lemon, asparagus spears, leaf lettuce and a lemon walnut vinaigrette. The whole thing just screams SPRING!
Lemon Walnut Vinaigrette
Juice of half a lemon (about 1 T) – this works out great cause you can slice up the other half for your salad
3 T Walnut oil
1 t dijon mustard
salt and pepper to taste
1. Whisk lemon juice, 1 T of the oil and mustard till an emulsion forms.
2. Slowly whisk in the remaining 2 T of oil.
3. Salt and pepper to taste
Ms. Pantry Raid