- Yield: Makes 3/4 cup
- 1/4 cup fresh orange juice
- 1/4 cup lemon juice
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil
Combine the juices and salt and pepper. Slowly whisk in the oils until incorporated. The vinaigrette will keep, tightly covered, in the refrigerator for 2 days.