As the seasons change, so do my eating habits. A winter of braising and baking has given way to fresh fruits and vegetables and an interest in a personal salad spinner for my work desk. Add some sunshine to your plate with this bright and simple vinaigrette. I've been using it to dress spinach and fennel salads with freshly grated Parmesan.
Zest of one Meyer lemon
Zest of one orange
Juice of one Meyer Lemon, about 2 Tbl
Juice of one orange, about 1/2 C
2 tsp white wine vinegar
1 Tbl honey
2 Tbl olive oil
Salt and pepper to taste
In an 8 ounce jar (or larger) zest and juice the lemon and orange. I use my hands instead of a hand-held juicer because I think the pulp adds a nice element to the dressing. Add the remaining ingredients. Screw on the lid and shake to combine. Taste the dressing and adjust as needed. The amount of juice in the orange and lemon will vary. You will likely need to balance the flavors by adjusting the salt, oil or vinegar.