Lemon Balm Vinaigrette
- 3 tbls. lightly flavored olive oil
- 1 tsp. finely shredded fresh lemon balm leaves
- 1/8 tsp. salt
- 1/16 tsp. fresh ground black pepper
- 2 tbls. rice wine vinegar
Combine all ingredients just before using, for the freshest taste and brightest color. Use as a salad dressing with baby lettuces and touch of grated, aged Jack cheese, or toss with fresh steamed veggies (it’s delicious with asparagus!).
Found at: Bay Witch Musings