CITRUS VINAIGRETTE
- 2 tablespoons lemon or lime juice
- 1/4 cup grapefruit or orange juice
- 1/2 cup walnut, hazelnut, or safflower oil (or a combination)
- 1 teaspoon fresh herbs: thyme, basil, or marjoram
- cracked pepper
- salt to taste
- 1 shallot, minced
Instructions:
Use this tangy vinaigrette on green salads
- Combine all of the vinaigrette ingredients, and whisk together until well mixed. This makes more than you will need for the chevre recipe. When refrigerated, it will keep for up to a week and is wonderful on any green salad.