Grilled Lemon & Rosemary Vinaigrette

Lemon trees all over the neighborhood are weighing down with fruit.  
Here is a great idea to use some citrus, in a surprising way.
Roasting or grilling lemons until there is a bit of char, deepens the flavor and makes a fantastic base for a vinaigrette.  Although the flavor is complex, it is very simple to achieve.
It's also a great way to bring a little sunshine into your kitchen when it's gloomy outside.
Preheat your broiler, or BBQ/grill, and cut 4 lemons in half.  
Roast and rotate the lemons until there is char on all sides.
Roast a sprig of rosemary, brushed with olive oil, for about 1 to 2 minutes.  You do not want the herb to burn.
Using a fine mesh strainer and wooden spoon, push the lemons through to get the juice and oils.  Discard the remains.  Remove the rosemary needs from the stick, and finely mince.  To the liquid add 1/2 to 1 cup good quality extra virgin oil olive.  The variance is based on the amount of liquid you get from the lemons.  Typically I like 2 to 1, but this recipe tastes great 50/50.  The best bet is to taste as you go.  Mix in the minced rosemary, about 1 tablespoon.  Add up to 1 tablespoon of salt, again tasting as you add,  a little at a time.  It was easily be over salted. 
Using Meyer lemons will bring a sweetness, but you can also add a teaspoon of honey if you find the vinaigrette too bitter.

Try using other citrus fruit or herbs to achieve a range of flavors.  
Blood oranges and tarragon would be lovely.  How about grapefruit and thyme on a fennel salad? Mixed citrus fruit with ginger sounds awesome too!

This is fantastic as a salad dressing, or amazing over grilled vegetables or chicken.

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