The fresh, pungent flavor of cilantro has always been a favorite of mine. I know some do not like it, but I often find that those who don’t care for cilantro haven’t had the right introduction! In general cilantro should be very coarsely chopped. If it is finely chopped, it’s flavor dissipates quickly and the herb dissolves into a brownish, smelly liquid. For this vinaigrette I recommend you chop the cilantro just before adding it to the dressing. I like this dressing over any greens chopped vegetables assortment, particularly a salad of tossed greens and avocado.
3 Tablespoons fresh lime juice (1 or 2 limes)
1 Tablespoon honey
1 Tablespoon coarsely chopped fresh cilantro
3 Tablespoons extra virgin olive oil
½ jalapeno chile (seeds removed, if you wish to reduce the heat), minced
1. Whisk the lime juice, honey, cilantro, olive oil, and jalapeno together in a small bowl until thoroughly combined. Taste and adjust the seasonings as needed, adding a pinch of salt if desired. Store, covered, in the refrigerator for up to 1 month.