Lemon Vinaigrette

• ½ cup fresh lemon juice
• 2 tablespoons rice vinegar
• 1 tablespo

In a blender, combine the lemon juice, vinegar, honey, mustard, salt, and pepper and blend until well mixed. With the blender running, add both oils in a slow, steady stream and blend until the mixture is emulsified. Taste and adjust with more honey if needed.

Use right away, or transfer to an airtight jar and store in the refrigerator for up to 2 weeks. Bring to room temperature and sh