Meyer Lemon Vinaigrette 3 Meyer lemons, zested and then juiced, abt 1/2 c juice 2 1/2 T minced zest 2 t white balsamic vinegar 1/2 t finely minced fresh rosemary 1 lg shallot, very finely minced, abt 2 T minced 2 T honey 1/4 t kosher salt, to taste 1/8 t grd blk pepper, to taste 1 c light flavor olive oil Blender-combine everything except the oil. Pulse a few times to combine. While blender running, slowly add oil. Puree a few moments until it is well combined. store in the refrigerator.