Parmesan Lemon Vinaigrette

The bright citrusy flavor of lemon pairs so nicely with the nutty flavor of parmesan. This simple dressing is all you need to jazz up a bowl of greens to make the easiest salad ever! If you are following a Plant Paradox protocol, just make sure you’re selecting an imported parmesan, you can tell as it will read “Parmigiano Reggiano” on the label. I can find it easily at my local grocery store and it’s something I almost always have a block of in my fridge.

Author:Lisa Hatfield

• 1 cup good extra virgin olive oil
• 2 Tbsp tarragon vinegar
• 1/2 cup Parmigiano Reggiano cheese, grated 
• 1 Tbsp Dijon mustard
• 3 Tbsp fresh lemon juice
• 2 tsp fresh lemon zest
• 1/2 tsp fresh cracked pepper
• 1/2 tsp kosher sea salt
• 1/2 small shallot, peeled and minced (about 1 tablespoon)

• In a clean mason jar with a fitted lid, add all the ingredients.
• Place the lid on tight, and shake for about a minute. That’s it!
• Re-shake jar with lid on to recombine, drizzle over salad.

Notes

You can use a blender instead of a mason jar. But a mason jar is so fast and easy, and stores perfectly in the fridge!