I was served a citrus vinaigrette similar to this one when I had lunch at the Nokomis Restaurant and Bar in Duluth, Minnesota when I was traveling to Grand Marais to attend a class at the North House Folk School.
The side salad on which the citrus vinaigrette was served was artistically created and presented, and was delicious. It was an option served with the incredibly delicious beef tenderloin sandwich I had for lunch. The food was so good I made a special point of having lunch there on my return trip.
Here’s my own version of the citrus vinaigrette that I concocted:
Citrus Vinaigrette Recipe
| Ingredients | Calories |
| 2 Tbsp. vinegar (champagne=10; or rice= 0) | 0 |
| 1/2 c. freshly squeezed citrus fruit (grapefruit=48, orange=55, lime=32, or a combination) | 55 |
| 1/2 shallot, minced | 7 |
| 1 Tbsp. extra virgin olive oil | 120 |
| Salt and pepper to taste | 0 |
| Ingredient total: | 182 |
| 2 Tbsp. serving | 30 |
| Whisk ingredients together and store in your refrigerator. | |