• 2 Teaspoons fresh orange zest, about the zest of one large orange
• 6 Tablespoons fresh orange juice, about the juice of one large orange
• 2 Tablespoons diced shallot 1 small shallot
• Kosher salt
• 6 Tablespoons extra virgin olive oil
• Optional: splash of apple cider vinegar or pomegranate molasses for more acidity

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• Combine orange zest and juice, diced shallot, and a generous pinch of kosher salt in a medium sized mixing bowl. Whisk to combine, and let sit for 10 minutes to macerate.
• Gradually whisk in olive oil until combined (aka: emulsified). You can also do this by shaking up all ingredients in a jar with a tight seal, though whisking is my preferred method!
• Store in an airtight container in the fridge.

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