Citrus Shallot Vinaigrette

1. 1

   If using a vegetable peeler or cocktail zester blanch lemon and lime peel for 30 seconds and then shock in cold water.

2. 2

   Dry in a salad spinner.

3. 3

   If using a rasp zester, combine all of the ingredients-- juice, zest, vinegar, shallots, sugar, oil and red pepper.

4. 4

   If using within a few hours keep covered at room temperature, otherwise refrigerate up to 5 days.

5. 5

   Bring to room temperature before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.