Citrus Vinaigrette

It's all about the ratios.

1:1:2

That's all you have to remember!

Citrus Vinaigrette
1 part citrus juice (I used a mixture of lemon and lime juice)
1 part white wine vinegar
2 parts olive oil

Shake in a jar until you have an emulsion (temporary mixture of oil and water!) and use the dressing immediately. Add just enough to lightly coat the greens.

Season with salt and pepper to taste.  That's it!

This dressing is part of the larger dish - citrus marinated salmon with potato blinis and garden greens.

 Or , you can make a lovely salad with this dressing.  The possibilities are endless . . . orange slices, almonds, grilled chicken . . really, whatever you fancy.

Enjoy!