Lemon-Dill Vinaigrette
			2 tablespoons Freshly squeezed Lemon Juice 1 tablespoon Rice Wine Vinegar  ½ teaspoon Honey ½ teaspoon Dry Mustard 2 teaspoons coarsely ground Dill Seeds ½ cup Vegetable Oil Lemon Pepper, to taste
				In a coffee mill, (used for just grinding of the herbs), coarsely grind the dill seeds.  In a bowl, whisk together the lemon juice, rice vinegar, honey, dry mustard & the ground dill seeds. Whisk in the oil, in a slow steady stream. Season to taste with the lemon pepper.  Store in airtight container Refrigerate until ready to use, for about 2 weeks
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