Citrus Shallot Vinaigrette - cooking recipe

Ingredients

1 lemon, zested and juiced
1 lime, zested and juiced
1 tablespoon rice wine vinegar
2 tablespoons shallots, thinly sliced
1 tablespoon sugar
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes

Preparation

If using a vegetable peeler or cocktail zester blanch lemon and lime peel for 30 seconds and then shock in cold water.
Dry in a salad spinner.
If using a rasp zester, combine all of the ingredients-- juice, zest, vinegar, shallots, sugar, oil and red pepper.
If using within a few hours keep covered at room temperature, otherwise refrigerate up to 5 days.
Bring to room temperature before using.