I have received Meyer lemons in the past couple of CSA boxes and enjoy finding new recipes to put them to use. They are slowly starting to become available in some grocery stores, but I have never had any luck with the stores in my area. They are still mostly grown in backyards and for farmer’s markets. If you are unable to find Meyer lemons, increase the honey or sugar to taste. You can also substitute some of the lemon juice for orange juice. I really enjoyed the flavors of this vinaigrette and the sweet quality the Meyer lemons added.
The Meyer lemon is a hybrid fruit (likely the cross between a lemon and mandarin orange) originally grown in China. It was first brought to the United States in 1908 by Frank Meyer. Meyer lemons are rounded, with a yellow to orange tinted skin. The pulp has a deep yellow coloring, is sweeter and less acidic than lemons. They are available year round, but the trees produce the most fruit during the winter (December to April).
More information on different types of lemons.
Ingredients
1/2 cup Meyer lemon juice
2 cloves garlic
2 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoon dried Italian seasonings
1 tablespoon sugar
1 tablespoon prepared whole grain mustard
1/2 teaspoon sea salt
1 1/4 cups extra virgin olive oil
In a blender, combine lemon juice, garlic, red wine vinegar, honey, Italian seasonings, sugar, mustard, and salt. Pulse until the garlic is minced and all ingredients are well mixed.
Turn the blender to low and slowly drizzle olive oil until well blended. Refrigerate for about 30 minutes to let the flavors meld. Serve over salad.
Adapted from The Cafe Sucre Farine
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