February 15, 2011


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


  • 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
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