This simple vinaigrette works for any salad, all year round.


  • 1/2 cup of any Citrus oil: Blood Orange, Persian Lime, Lisbon Lemon
  • 1/4 cup Stonehouse White Balsamic Vinegar
  • 1 shallot, peeled and minced fine
  • Salt and freshly ground pepper to taste


Combine the vinegar, salt, pepper and shallot and let stand for 5 minutes. This time allows the vinegar to gently “cook” the shallot, thus mellowing the flavor. Slowly whisk in the olive oil until completely blended, and enjoy!

photo credit: erin scott