Week 14!!! Lemon!!!

Baby is the size of a lemon!!!

I love using lemons in cooking.  I think they are great in both savory and sweet dishes.  One of my favorite ways to use them is in salad dressings, especially on a salad that has a lot of strong flavors that may need a cut of acid (arugula, fennel, etc).
The below recipe is super easy and lasts at least 2 weeks.

Lemon Vinaigrette

Ingredients

1/4 cup fresh lemon juice (about two whole lemons)

1/4 cup white wine vinegar

2 tsp sugar

1 tsp coarse salt

1/4 tsp black pepper

1 cup olive oil

Add all ingredients except for the olive oil into a blender and mix until sugar and salt are dissolved.  Turn the blender on low and stream olive oil until completely combined.  Store in an air tight container in the refrigerator.