Ingredients
- ¼ cup packed cilantro, stems removed, roughly chopped
- 1 small jalapeno pepper, seeds and membrane removed, coarsely chopped
- 1 small shallot, coarsely chopped
- ¼ teaspoon sea salt
- 1 tablespoon raw honey
- 1 teaspoon Dijon mustard
- Juice of 2 limes (approx. ¼ cup)
- 2 teaspoons white wine vinegar
- ½ cup good quality extra virgin olive oil
About this recipe
Makes about ¾ cup This versatile dressing is good on salads and more. Brush it over grilled shrimp or fish kebabs. Toss with roasted or grilled vegetables. Stir into cooked rice or other cooked grains.
Instructions
Place cilantro, jalapeno and shallot into a food processor or blender. Pulse until finely chopped, scraping down the sides of the bowl. Add salt, honey, mustard and pulse again to incorporate (scrape if needed); then add lime juice and vinegar and blend on low. While motor is running, slowly drizzle in olive oil until well incorporated. Adjust seasoning, if necessary. Vinaigrette will keep in the fridge for four days.
