Pescatarian Lemon-Zest Herb Vinaigrette

Bright, citrusy, and impossibly fresh, this vinaigrette is the kind of dressing that makes you want to pour it on everything — grilled fish, roasted vegetables, leafy greens, grain bowls, you name it. The double hit of lemon juice and lemon zest gives it a vibrant punch that bottled dressings simply can't replicate, while raw honey rounds out the acidity with just a whisper of sweetness. A small clove of garlic and a drizzle of good extra-virgin olive oil bring it all together into something that tastes far more complex than the handful of ingredients would suggest. Whisking the oil in slowly is the key move here — it takes about 30 seconds and creates a lightly emulsified dressing that clings beautifully to whatever you're dressing. The optional fresh thyme or parsley adds an herby, garden-fresh note that elevates the whole thing without any extra effort. It keeps in the fridge for up to five days, so you can make a batch at the start of the week and have a restaurant-quality dressing ready to go whenever you need it. Whether you're drizzling it over a seared fillet or tossing it through a simple salad, this one earns a permanent spot in your rotation.

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