I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
Into a small bowl, zest the limes, being careful to only remove the outer green skin and none of the white underneath.
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Next, using a juicer, a reamer or the tines of a fork, juice the limes into the bowl with the lime zest.
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Finely chop one shallot and add it to the bowl with the lime juice and zest.
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IMPORTANT: add the salt and pepper now BEFORE the oil, so that the salt will dissolve fully and more quickly.
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Vigorously whisk everything together until the salt is completely dissolved.
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The amount of honey you add will be determined by how much juice was produced by the limes. Whisk, taste, and adjust to your taste.
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Now that everything is well combined, it's time to bring it all together and whisk in the olive oil. Taste and make any final adjustments.
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When the vinaigrette is finished, transfer it to a jar or airtight container to store in the refrigerator.