Twenty minutes to one hour before serving your salad, prepare this vinaigrette by whisking together all ingredients. It needs at least 20 minutes to sit and meld the flavors together. I like to prepare mine by tossing it into a blender and blending it all together, but whisking together is fine, as well. Your preference!

The best part of this recipe is you can customize it to make fabulous flavors!

1 shallot, 1/2 cup olive oil, juice of 1 lemon, 1 orange, and 1/4 cup white wine vinegar, 2 TBSP maple syrup, lotsa saltGoes great with arugula salad tossed with strawberries, candied almonds, and asparagus.

3 cloves garlic, 1/2 cup extra-light olive oil, juice of 1 lemons, 1/4 cup white wine vinegar, saltGreat served on top of a Romaine Salad with croutons & parmesan and/or toasted walnuts.

1/4 white onion (chopped), 1/2 cup extra-light olive oil, juice of 2 oranges, 1/4 cup white vinegar, 1/4 cup sugar, 1 tablespoon poppy seeds.Toss over mixed greens topped with fresh raspberries, pecans, and gorgonzola cheese or candied cashews.

Follow the main recipe above, but add champagne instead of white vinegar.Serve over spinach salad topped with sliced clementines, blood oranges, grapefruit, toasted pine nuts, and goat cheese.

1 garlic clove, 1/2 cup extra-light olive oil, 1/3 cup balsamic vinegar, 1 teaspoon brown sugar, a bit of saltDrizzle on top of dark greens topped with strawberries, blueberries, finely sliced onions, and homemade breadcrumbs.