Blood Orange and Citrus Vinaigrette

1. Zest the Citrus Fruits

First, zest the orange, lemon, and lime using a rasp-style grater. The zest adds an intense citrus flavor that is crucial to the vinaigrette. Collect the bright, colorful citrus zest in a bowl.

2. Juice the Citrus Fruits

Next, halve the zested fruits and squeeze out the juice into a bowl. You should aim to collect about ⅔ cup juice in total. Make sure there are no seeds in the juice, as they can disrupt the smoothness of your vinaigrette.

3. Combine Juice, Honey, and Vinegar

Now, whisk the honey and vinegar into the citrus juice. Add a teaspoon of kosher salt and several twists of freshly ground black pepper. The combination of honey and vinegar balances the sweetness and acidity, creating a vibrant flavor. Taste the mixture and adjust the seasoning if necessary.

4. Emulsify with Olive Oil

Slowly whisk in the extra-virgin olive oil. This step is essential as it creates an emulsion, thickening the vinaigrette and making it creamy. Pour the olive oil in a steady stream while whisking continuously until the mixture is well combined.

5. Store and Refresh

Once your vinaigrette is ready, store it in the refrigerator. It will keep for up to 2 weeks. Before using, wake it up with a dash of fresh citrus juice and a pinch of salt to refresh the flavors.