lillooet honey-lemon vinaigrette
posted: July 25, 2014
Love knowing where all your ingredients come from, right down to your salad dressing? Whistler Blackcomb executive chef Wolfgang Sterr’s honey lemon vinaigrette is made with pure, organic Lillooet honey from Goldstrike Honeybee Co. is an absolute must-try.
Steve Gourley, owner of Goldstrike, says his swarm has something to teach us. When they became ill in their pesticide-laden environment, production diminished. However, after he transferred their hives to the pure air of the Lillooet Valley, the bees began to thrive, pollinate crops and produce organic honey. Check out the video here.
This dressing is destined to be drizzled on top of your fresh seasonal greens and makes for the perfect summertime side dish recipe.
1 lemon, juiced
1 lemon, zest
3 tbsp Gold Strike Honey (or your favourite local honey)
½ cup See Ya Later Ranch Sauvignon Blanc (or your favourite TKTK Sauvignon Blanc)
1 tbsp smooth Dijon mustard
1 tbsp grainy Dijon mustard
½ cup white wine vinegar
3 cups extra virgin olive oil
1/3 cup cilantro, chopped
sea salt to taste
black pepper to taste
Place the lemon juice, lemon zest, honey, mustard, vinegar, and white wine into a food processor or blender. Mix until all ingredients are well incorporated. Slowly add the oil until the vinaigrette thickens. Season with sea salt and fresh cracked black pepper. Taste, adjust seasoning as required. Enjoy on your locally sourced salad.
Alicia-Rae is a writer, adventurer and our blog assistant editor. You’ll never catch her without her pen, notepad and camera in tow. She’s a DIY aficionado, and believes the best, and most beautiful, things in life are homemade. Follow her on Instagram and Twitter.