Lemon Vinaigrette

Extra Virgin Olive Oil

1/2 cup

Vegetable Oil

¼ cup

Fresh Lemon Thyme Leaves 1 tsp

Fresh Sage Leaves 2

Kaffir Lime Leaves

2

Lemongrass 1 stalk, bruised

Lemon Zest of 1

White Wine Vinegar

2 Tbs

Chardonnay Vinegar

2 Tbs

Salt 1/2 tsp Sugar 1/2 tsp

Water ¼ cup

Freshly Ground Black Pepper a pinch

1 IN a small saucepan warm the oils, thyme, sage, lime leaves, lemongrass and zest over gentle heat. When the first bubbles of a simmer appear, remove from the heat, cover and allow to cool to room temperature. Refrigerate for 24 hours to allow the flavours to develop.

2 THE following day, remove the infused oil from the fridge and allow it to return to room temperature, then pass it through a sieve and discard the solids.

3 IN a small saucepan, bring the water to the boil and dissolve the salt and sugar in it, then leave it to cool.

4 USING a hand blender or whisk, combine the oil, vinegars, sugar syrup and pepper to make a smooth dressing.