MAKES 1½ CUPS
½ cup fresh lemon juice
1 tablespoon honey
½ cup neutral oil, like canola or grape
2 tablespoons extra virgin olive oil (I prefer Spanish olive oil)
1 teaspoon white pepper
Kosher salt
Whisk together the lemon juice and honey. Continue whisking as you slowly drizzle in both oils—the neutral one and the olive oil. Add the white pepper and kosher salt to taste. (Store extra dressing in the fridge for up to a week.)