Roasted Lemon Cilantro Vinaigrette

Makes About 3 Cups

½         Cup Roasted Lemon Juice
3          Roasted Garlic Cloves
1          Bunch Scallions, About 6, White Part Only
1          Tablespoon Dijon Mustard
1          Cup Cilantro Leaves
¾         Cup Vegetable Oil
¾         Cup XVOO
1          Teaspoon Coarse Sea Salt
½         Teaspoon Freshly Ground Black Pepper
Zest of One Lemon

In the bowl of a food processor fitted with the steel blade add the lemon juice, garlic, scallions, Dijon mustard and cilantro leaves and finely chop.  With the motor running add the oils in a slow, steady stream through the feed tube and blend until emulsified.  Add the salt, pepper and blend to combine.  Add the zest and pulse 2 or 3 times (briefly).

Store in an airtight container and refrigerate up to 1 week.

This dressing is great with the wild rice salad, seafood salad or drizzled on grilled vegetables.

Roasted Lemons

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