Makes 1½ cups
This versatile citrus vinaigrette brings an unexpected brightness to roasted vegetables and can be used on salads of all kinds—grains, lentils, and raw vegetables.
1½ tablespoons honey
1 tablespoon Champagne vinegar or white wine vinegar
Kosher salt and freshly ground black pepper
¾ cup olive oil
Zest the fruits into a 2-cup glass measuring cup or bowl. Cut the fruits in half and, using a reamer or fork, juice the halves through a strainer into the measuring cup— stop at about ⅔ cup juice. Whisk in the honey, vinegar, a couple pinches of salt, and a few twists of black pepper then add the olive oil in a slow stream, whisking to emulsify. Store in a jar in the refrigerator for up to 2 weeks.
- Adapted from Joshua McFadden’s Six Seasons: A New Way with Vegetables