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“This versatile citrus salad dressing gets a touch of natural sweetness from orange juice, which balances the acidity of the lemon juice. Use it in coleslaw for a mayo-free dressing, or drizzle it over winter greens with dried fruit and nuts.”
½ small shallot, quartered
1 teaspoon orange zest
¼ cup orange juice, preferably freshly squeezed
2 tablespoons lemon juice
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon ground pepper
¼ cup extra-virgin olive oil
¼ cup organic canola oil or avocado oil
1Combine shallot, orange zest, orange juice, lemon juice, mustard, salt and pepper in a blender or mini food processor. (Alternatively, combine in a jar and use an immersion blender.) Add olive oil and canola (or avocado) oil; blend until smooth.
To make ahead: Refrigerate dressing for up to 5 days.