This vinaigrette is so fresh, bright and tasty, I’m glad I had some left over. It was perfect with my warm Bahía Magdalena scallops, and equally delicious with shrimp. The conundrum, how to serve it?
It makes a fabulous vinaigrette for salads:
As salad dressing for a spicy lettuce mix with roasted cashews?
As a light sauce for chopped red and green heirloom tomatoes with shaved Manchego cheese and gray salt?
Wolfgang Puck serves this vinaigrette with Grilled Lamb Chops.
I’ll have to try that, too!