1 1/2 tablespoons rice vinegar
1 tablespoon honey
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon finely grated orange zest
1/2 teaspoon finely grated lemon zest
1 1/2 teaspoons fresh lemon juice
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons minced shallot
In the beaker of an immersion blender, combine the vinegar, honey, rosemary, orange zest, lemon zest, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and olive oil. Puree until the rosemary is broken down and fragrant and the vinaigrette is smooth. Add the shallot and stir to combine. Let stand to allow the favors to meld, about 15 minutes. Taste and adjust the seasoning with additional salt and pepper, if necessary. Briskly stir to recombine just before using.
Serve on: Any type of lettuce, mesclun, escarole, endive, fennel, summer squash, roasted root vegetables (beets, carrots, parsnips), roasted sweet potatoes
Extras to add: Roasted bell peppers, tomatoes, pears, figs, grapes, orange, grapefruit, fresh goat cheese
Makes about 2/3 cup.
From Best Dressed by Dawn Yanagihara and Adam Ried
