Recipe - Honey-Lemon Vinaigrette

2 tablespoon Finely minced shallots
1/3 cup Olive oil
One half cup Fresh lemon juice
3 tablespoon Honey; or to taste
Salt; to taste
Freshly ground black pepper;
to taste

Saute the shallots in the olive oil until soft but not brown. Set aside in
a mixing bowl to cool. Whisk in the lemon juice, honey, and salt and
pepper. Store refrigerated up to 2 weeks. This recipe yields 1 cup of
vinaigrette.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK (Show
# CR9618 broadcast 07191996) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

08071996

Recipe by: John Ash

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