Juice of 1 medium orange
Zest of 1/2 orange
Juice of 2 limes (about 1/2 c.)
Juice of 1 lemon
Zest of 1 lemon
1 T. balsamic vinegar
1 large shallot, minced
1/4 t. dried chili flakes
1/2 t. kosher salt
1/2 t. freshly ground black pepper
1 t. Dijon mustard
1/4 c. extra virgin olive oil
Combine all ingredients except the olive oil in a glass bowl and whisk.
While whisking, slowly add the olive oil in a stream, until emulsified.
Store in an airtight container and refrigerate up to 5 days.
Makes 1 c.
Adapted from The Quick Six Fix, p. 30.
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