This sunny Citrus Vinaigrette is light and bursting with citrus. The dependable vinaigrette for your go-to salad. Yields about 1 cup or 10 (1½ tablespoon) servings.

Brighten up these winter days with a sunny citrus vinaigrette.

Lately in Michigan it’s been in the negatives most mornings and not much warmer by the afternoon. It’s been snowy, cold and kind of gloomy and it’s days like this that makes me a) grateful I work from home and b) over winter. It’s all fireside-fireside leading up to Christmas and then come mid to late January I am so done.

One way I like to overcome the winter blues, is by adding a little sunshine to my salad in the form of this deliciously bright citrus vinaigrette.

A simple vinaigrette of orange and lemon sweetened with a little honey and made in minutes.

To cook this Citrus Vinaigrette Set out:

fine sea salt
white balsamic vinegar or champagne vinegar
orange zest and juice
lemon zest and juice
honey
dijon mustard
garlic
onion powder
black pepper
extra virgin olive oil

Start by adding 1/4 teaspoon salt and 1 tablespoon white balsamic vinegar (or use champagne vinegar) to your blender or mini food processor.

I like to add these first so that the vinegar can start dissolving the salt a bit.

Next grate the zest from 1 orange (about 1-1/2 to 2 tablespoons) and 1 lemon (about 1 tablespoon).

Add the citrus zest to the blender and pour in 2 tablespoons freshly squeezed orange juice and 2 tablespoons freshly squeezed lemon juice.

Next measure and add in 2 tablespoons honey.

And add in 1 tablespoon dijon mustard, 1 clove freshly grated garlic, 1/2 teaspoon onion powder and freshly ground black pepper to taste.

Perfectly creamy citrusy vinaigrette!

Yields about 1 cup.

Worth keeping it drizzled over this citrus spinach salad. Simply add baby spinach to a bowl and top with orange segments, thinly sliced granny smith apple, red onion (soaked in an ice bath to remove some of its bite – optional), toasted almonds and crumbles of ricotta salata!