Photo by Rhoda Peacher

Ingredients

• 2/3 cup extra-virgin olive oil
• 1/4 cup freshly squeezed orange juice, strained to remove seeds and pulp
• 2 T. freshly squeezed lemon juice, strained
• 1 T. Dijon-style mustard
• 1 T. minced shallots or red onion
• 1 tsp. honey
• 1/2 tsp. orange zest
• 1/2 tsp. lemon zest
• salt and freshly ground black pepper to taste
• 1 T. minced fresh chives, rosemary or dill (optional)

Preparation
Combine all ingredients in a jar, seal tightly and shake vigorously to blend. Refrigerate for at least 2 hours to allow flavors to blend. Shake again before serving.

Dressing can be used for up to two weeks when stored in the refrigerator. Makes 1 cup.