Lemony Spring Salad Dressing

Course Salad


  • 1 tbsp shallot chopped in the Mini Chopper
  • 1 tsp FRENCH PANTRY Fresh Dill & Lemon Herb Blend
  • 1 tbsp FRENCH PANTRY Herbs de Provence Mustard
  • 1/4 cup lemon juice squeezed with the Citrus Press
  • 1/4 cup FRENCH PANTRY Pomegranate White Balsamic Vinegar
  • 1/4-1/2 cup FRENCH PANTRY Meyer Lemon Oil
  • FRENCH PANTRY Salt and Pepper to taste (we like Lavender Salt and Tellicherry Pepper)


  • Add the shallots, Herb Blend, Mustard, lemon juice and Vinegar to the Eco-Chop.
  • Process until well combined. Add the Oil to the preferred consistency, Salt and Pepper and process until emulsified.


Bon TIP: Experiment with FRENCH PANTRY Oils, Vinegars and Herb Blends!