Lemon Dijon Vinaigrette for the Fall #LemonDijonVinaigrette

What a week I had! It was full of daunting decisions, long conversations, even longer hikes in the mornings in silence. On these hikes, I have noticed that most of the birds have moved on. In fact, the western meadowlarks have been long gone by now. It seems early to be migration time. The only flowers on the trails now are the annual sunflower, tall and spindle-y stems with yellow flowers that just boasted the word happy. I am now drawn to warm colored flowers for my dining table. I can open the windows again at night and sleep in fresh evening air.

Well, it is almost September, right? I’m also dreaming of preparing meals in my slow cooker; to be honest, I never got into that Instant Pot craze. I prefer the aroma in my kitchen the minute I walk in the door from my day. I’ll add a fall salad or vegetable dish and use the same dressing with each different dish. That is my idea of a quick dinner. Salad greens. Orzo pasta with sun dried tomatoes. Roasted potatoes or carrots. A dip for grilled half artichokes. You get the picture. Try to get the ingredients from your garden or farmer’s market!

Ingredients

1 large lemon, zested and juiced
1.5 tablespoons Dijon mustard
1 small shallot, minced, about 1 tablespoon
1 packed tablespoon fresh tarragon, chopped
1/3 cup olive oil
2 tablespoons filtered water
2 tablespoons rice vinegar
Pinch cayenne pepper, freshly ground sea salt & pepper

Directions

Combine all ingredients in a small food processor, pulse until ingredients are well blended

Bon Appétit!

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