Lemony Spring Salad Dressing
- 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!