Roast Lemon Vinaigrette

1. 1

   Heat oven to 400u00b0 F.

2. 2

   Halve the lemons crosswise and remove the seeds. Place the lemons in a glass baking dish and drizzle with the olive oil. Turn cut-side down and roast until tender and slightly golden, 25 to 45 minutes, depending on size; let cool.

3. 3

   Squeeze the juice and pulp into a small bowl. Add any juice from the baking dish along with the honey and salt. Whisking constantly, slowly add the extra-virgin olive oil. Drizzle the vinaigrette over shrimp or vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.