Honeyed Lemon-Dijon Vinaigrette

The other night, I wanted a fresh tasting vinaigrette that could work with any of the components of our dinner- a garden salad, roasted red potatoes, green beans and grilled chicken. I was thinking something simple with lemon and mustard, so when I found this recipe that also include honey, capers and hot sauce, it sounded more complex than what I had in mind, but I decided to give it a shot anyhow. I'm glad it did.

This dressing came together in minutes, and paired so nicely with our meal. While it was terrific on salad, I especially loved it on my potatoes. I imagine it would compliment many vegetables. And according to the site I found it on, it also makes a wonderful marinade for seafood and chicken.

Honeyed Lemon-Dijon Vinaigrette
adapted from Cooking Light (via my recipes)
makes 1/2 cup

2 tbsp seasoned rice vinegar
2 tbsp chopped fresh dill
juice and zest of half a lemon
2 cloves garlic, minced
2 tbsp honey
1/2 tsp hot pepper sauce
1 tbsp dijon mustard
1/2 tsp salt
several grinds of pepper
1 tsp capers, unrised
2 tbsp extra virgin olive oil

Combine all ingredients except oil in a mini processor. Process until mixture is smooth. Add oil, and pulse until well combined.