Orange, Lemon Vinaigrette - cooking recipe

Ingredients

1/4 cup fresh orange juice (juice of one small orange)
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons canola oil
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
fresh ground black pepper

Preparation

Combine the juices and salt and pepper.
Slowly whisk in oils until incorporated.
A blender or food processor may also be used. Pour into a glass jar and seal.
Serve over your favorite salad greens.
The vinaigrette will keep, tightly covered, for a week in the refrigerator.
To warm cold vinaigrette, place jar in a bowl of hot tap water for a few minutes.