Ingredients
SERVINGS: Serves 4
- 1/2 teaspoon each orange zest and lemon zest
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil
Instructions
Combine the zests, juices, salt and pepper. Slowly whisk in the oils until incorporated. The vinaigrette will keep, tightly covered, in the refrigerator for 2 days.
Try with: Sugar Snap Peas with Mint
Recipe courtesy of Patty Emmert, Duncan Family Farms (duncanfamilyfarmslocal.com); adapted from WholeLiving.com
