DAVID’S TANGY LEMON DRESSING

This exceptionally tasty dressing comes courtesy of David Jordan, my former Marbles Restaurant partner. Put 1 cup canola oil, 1 tablespoon finely grated lemon zest, 3 tablespoons lemon juice, 2 lemons, peeled and segmented, 2 tablespoons honey (gently warmed until runny), ½ teaspoon flaky sea salt and a good pinch of white pepper into a blender or food processor and whiz until smooth. Pour into a container, cover and store in the fridge for up to 5 days. Makes 360ml