Recipe - Lemon-Dill Vinaigrette

One half cup Fresh lemon juice
2 teaspoon Lemon zest
2 tablespoon Red onion; minced
1 tablespoon Honey
2 teaspoon Capers; drained, chopped
1 tablespoon Chopped fresh dill
2/3 cup Olive oil
Salt and ground pepper

In a mixing bowl, combine the lemon juice, lemon zest, onions, honey,
capers and dill. Whisk in oil in a stream. Season to taste with salt and
pepper. Store covered in refrigerator for up to 5 days. Yield:
approximately 2 cups