Meyer Lemon Dijon Vinaigrette Dressing

1 clove of garlic, crushed
zest from 1 Meyer lemon
1/4 cup fresh squeezed Meyer lemon juice (about 2 large lemons)
1 Tbsp Dijon mustard, whole grain
1 tsp honey
1/2 tsp balsamic vinegar
2 tsp heavy cream

Whisk together all ingredients, except the heavy cream, in a bowl or salad dressing cruet.
Stir in the heavy cream.
Refrigerate the dressing at least one hour to allow the flavors to meld.

True Confessions:  1) I grabbed the wrong container of mustard.  The whole grain mustard remained on the shelf and I didn’t notice what I had done until I started mixing it up.  2) I used the frozen juice from my lemons consequently, there was no zest.

It was still delicious!  Terry loved the vinaigrette on the green beans and so did I.  After steaming the beans, I tossed them in a few tablespoons of the vinaigrette and then sprinkled a mixture of bread crumbs and grated parmesan over the top.

There is enough dressing leftover to have with our salad tomorrow…..see? Versatile!