Citrus Vinaigrette (and salad to pour it onto):

Juice of 1 lemon,
Juice of 1 small orange
1 Tbsp honey mustard, or a Tbsp Dijon and a bit of honey
juice left from grapefruit that’s been peeled and sectioned (see below)
splash of balsamic vinegar
pinch of dried tarragon (optional)
freshly ground pepper, to taste
approximately 1/2 cup olive oil

Whisk together all ingredients, except for oil. Slowly drizzle in oil, whisking continuously.  You can also just shake this up in a big jar.

This dressing tastes wonderful when drizzled over a salad composed of:

1 firm, ripe avocado, cut into chunks or slices
1 large, pink grapefruit, peeled and sectioned (juice reserved for the dressing above)
a few handfuls of torn romaine

a couple of green onions, sliced
toasted almonds, sliced, slivered, or chopped — use as many as you like


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Filed under food, Salad Dressing, Salads, Vegetables

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