For a fresh taste of Tuscany, drizzle this dressing over an Arugula and white bean salad. Because its leaves are tougher than other aromatic herbs, fresh rosemary needs to be finely chopped to release its flavor (and to avoid getting the leaves stuck between your teeth).
2 lemons, juiced and zested
2 Tbs. chopped shallots
2 cloves garlic, minced (2 tsp.)
1 1/2 tsp. chopped fresh rosemary
1 cup olive oil
Using a cuisinart or whisking, combine 1/2 cup lemon juice, 2 Tbs. lemon zest, shallots, garlic, and rosemary in bowl. Slowly pour in olive oil while blending or whisking. Season with salt and pepper. Makes 2 cups.