Hands-on-time: 5 minutes/Total time: 5 minutes/Makes 1-1/2 cups
1/3 cup white wine
1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup extra virgin olive oil.
In a medium bowl, whisk together the wine, lemon juice, honey, salt, and pepper. Still whisking, slowly add the oil in a steady stream. (You can cover and refrigerate the vinaigrette for up to 1 week, Whisk to recombine before using.) Drizzle over a green salad, broiled seafood, sliced roast chicken, or steamed vegetables.
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