Honey Lemon Dressing

This salad dressing is light in flavor and perfect over a combination of greens, dried sweetened cranberries, avocado, tomato, sliced almonds, celery and green onion. For a sweeter dressing, increase the honey a teaspoon at a time until it meets your satisfaction. Blessings...

Recipe:

1/2 cup olive oil
2 tbsp. fresh lemon juice
1/4 to 1/2 tsp. salt
1/2 tsp. Worcestershire sauce
3/4 tsp. Dijon mustard
1-1/2 tbsp. honey
1/8 tsp. white pepper
1/8 tsp. tarragon leaves, crushed
1/4 tsp. marjoram

1. In a small bowl, combine all ingredients except the olive oil.
2. Slowly pour a slow steady stream of oil into the lemon mixture while continously whisking until a nice thick emulsion forms.
3. Use as needed. Store dressing covered in the refrigerator for up to two weeks.

Yield: approximately 3/4 cup
Note: As the olive oil chills it will solidify, so the dressing needs to be brought to room temperature before use.