Herb Vinaigrette

1/4 cup freshly squeezed lemon juice (from about 2 lemons)

2 tablespoons chopped fresh herbs

1 tablespoon honey

Kosher salt and freshly ground black pepper

3/4 cup SunnyGem Almond Oil


Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.