Citrus Vinaigrette

• servings: Makes about 1½ cups

Ingredients

1 Orange

1 Lemon

1 Lime

1 1/2 Tablespoons Honey

1 tablespoon Champagne vinegar or white wine vinegar

Kosher salt and freshly ground black pepper

¾ cup extra-virgin olive oil

Directions

Using a rasp-style grater, zest all the citrus into a bowl. Halve the fruit and squeeze all the juice into the same bowl to get ⅔ cup juice (fish out the seeds). Whisk in the honey, vinegar, 1 teaspoon salt, and several twists of pepper.

Taste and adjust with more honey, vinegar, and salt and pepper, if needed, to make the flavor vibrant. Whisk in the olive oil a few drops at a time or put the juice mixture into a blender or food processor and drizzle in the oil while the machine is running; the machine method will make the vinaigrette creamier and emulsified.

Store in the fridge for up to 2 weeks.

Notes

From: ‘Six Seasons’ by Joshua McFadden

MORE WAYS:

→ Toss with roasted

→ Dress a salad of beets and chopped shaved fennel and walnuts. thinly sliced celery.

→ Drizzle over sautéed or grilled shrimp.

In the kitchen Wake up this dressing, or any vinaigrette that's been in the fridge for more than a day or two, with a bit of fresh lemon, lime, or orange juice and another tiny pinch of salt.

PITA: 3.5/5

Overall: 1/5

Simply too acidic, not tasty