Lemon Sumac Vinaigrette
Makes about 6 oz
From Julie Francis of Nectar Personal Chef
Juice of 2 lemons
1 garlic clove, minced
½ cup extra-virgin olive oil
1 Tbsp. local honey
½ tsp. sumac
Combine all small mixing bowl combine all the ingredients and whisk until Dress to taste with Lemon Sumac Vinaigrette; season with sea salt and fresh ground black pepper.
Original dressing for Coconut Sweet Potatoes
Julie is passionate about delicious, healthy food. In her career as an acclaimed Cincinnati restaurateur/chef of Aioli and Nectar, she promoted seasonal and local sourcing before it became popular. She was honored to be invited to cook at The James Beard House with other esteemed Cincinnati chefs in 2014. She began Nectar Personal Chef to provide delicious, healthy food for customers in their homes. NectarPersonalChef.com
