Recipes from post: Sweet & Purple Peruvian Potato Hash
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Lemon Feta Vinaigrette
juice and zest from 1 large, plump lemon
1/8 cup crumbled feta
1/2 tsp fresh rosemary, minced
1/2 tsp honey
1 tbsp dijon
1/8-1/4 cup canola oil, (depending on how tart you like it)
kosher salt and freshly cracked black pepper
In a mixing bowl, combine the first 5 ingredients. Whisk until thoroughly mixed. While continuously whisking, slowly drizzle in the canola oil to form an emulsified vinaigrette. Taste the vinaigrette and season with salt and pepper as necessary. Great on salads, as a sauce for grilled meats, or even sweet potato hash. Enjoy!
Recipe by Amanda Simpson
From post: Sweet & Purple Peruvian Potato Hash