Whole Orange Vinaigrette Recipe

2 small oranges
3 lemons
1 shallot
1 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 cup olive oil

Cut off and discard stem ends of 1 orange and 2 of the lemons. Cut into quarters, cut out the core and de seed. Place in the blender.

Squeeze juice from remaining orange and lemon; add to the blender with shallot, sale and ground pepper.

Pulse, then blend, fruit until as smooth. With the blender running, add olive oil in a thin, steady stream. the vinaigrette will be thick like mayonnaise; if to thick, thin with a little hot water.

Cover vinaigrette and refrigerate for up to 3 days. If vinaigrette separates, return to blender and blend until creamy smooth again.