Honey Lime Vinaigrette

While the days of summer are winding down, the harvests of the post-solstice’s sun will continue into the coming months giving us a little extra bump as we head into winter. Fresh greens, rich tomatoes, some creamy avocado with a couple buttery eggs never tasted so delicious when topped with this homemade, fresh Honey Lime Vinaigrette. Often times, we think of honey and pair it with dessert. Yet, honey is much more versatile than that. Over the coming months, we are on a quest to share just how savory and sumptuous real honey can be. We’re kicking off this satisfying and savory series with this delicious, refreshing vinaigrette to be enjoyed on salads, marinades, anything that calls for dressing.

*Editor’s Notes: The Author (Virginia) didn’t measure all the herbs and seasonings perfectly – get excited! This is a forgiving recipe, and should highlight your favorite seasonings and quantities. Branch out and make this your own!

Instructions

Honey is a great, natural emulsifier. ‘Emulsifier’ – an ingredient that basically brings together two naturally separated liquids (here lime juice and olive oil) and keeps them together. Think about how the Chemist makes oil and water mix. The cool thing here is all the ingredients are straight from their source, so you know exactly what is in your dressing.

Store in airtight container in the fridge for up to three weeks (or more depending on preferences – thank you Limes and Raw Honey for your antimicrobial properties). If you have fresh herbs to throw into your mixture, even better. Play around with different herbs and find the combination you love the most. YUM!