Roasted Lemon Vinaigrette

Paul could eat the same meal every day and be fine with it. Just watching him make the same old salad for his lunch bores me! I try to make him different dressings to change it up a little for him. He doesn't need to have it, but he loves that I do it. It's one of those wifey things that I try to do to brighten his day.

I think the last two weeks he has been having some variety of a honey mustard or caesar dressing. Again, I was getting bored for him! We had plethora of lemons so I figured I could make him a lemon dressing. I remembered, years back that I had a roasted lemon dressing at a restaurant and loved it. I was excited to finally make a new dressing for him! His favorite dressings have a little bit of a tang to them so I decided to keep the honey mustard taste, but have the real star be the lemons.

The next afternoon, I got a text saying that he loved the salad and asked if it was a new dressing ... like a new hairstyle, I was so happy that he noticed! The best part was, we had company coming for the weekend and I now had a fun new dressing to serve to them as well! It was a good day in the kitchen!

With fresh greens popping up in gardens everywhere, this makes the perfect complimentary dressing!

Roasted Lemon Vinaigrette

Makes 1 cup

2 1/2 lemons
1/2 c olive oil
2 t dijon mustard
2 t honey or other sweetener
1/2 t onion powder
1/2 t rice vinegar
1/2 t salt

Preheat oven for 375º.

Cut lemons in half and place them cut side down in a glass, oven safe dish. Roast in the oven for 30 minutes or until them are nicely browned.

Let them cool for a bit. In a bowl squeeze all of the liquid out of them. Use a strainer so the seeds don't get in the bowl. Make sure you dump all of those yummy juices from the pan in there too!

Next, add your remaining ingredients and whisk until everything is incorporated.