EDINA, Minn. - Karl Benson showed me how to make his favorite vinaigrette. A few things might surprise you, but you have to try this recipe below it is amazing. Since he showed me this recipe I have made it numerous times!

Enjoying a well dressed salad is a wonderful contribution to every meal - yes - including breakfast! The variety of fresh greens available in the local grocery store or co-op is staggering. It's healthy, helps to appropriately curb your appetite and provides beauty and balance to any dining experience.

Have you ever taken a moment to actually read the label on a bottle of salad dressing? Often, the first item listed is water. Then, oil some form of acid, flavoring ingredients and ultimately a laundry list of compounds and additives.

A similar exercise in crafting your own vinaigrette is an entirely different exercise. Mustard, fine chop shallots, oil and vinegar. 4 ingredients. Easy to remember and the perfect palette for your favorite dressing.

Here's our favorite citrus vinaigrette. The perfect dose of sunshine to your winter table.

Citrus Vinaigrette

In a small bowl, using a French style whisk, combine

One small shallot, very fine chop or dice

1 teaspoon Dijon mustard

1 tablespoon orange marmalade, more to taste

Zest from something citrus, orange, lemon, mandarin orange, yuzu

Squeeze of the juice from the same citrus

Whisk until combined

Now, typical vinaigrette calls for a three parts oil to one part

acid or vinegar. We like it with a little less oil

1 or 2 tablespoons of cider, white wine or Champaign vinegar. We love a citrus vinegar from a French company Huilerie Beaujolaise. Add to above and whisk to combine

ΒΌ cup Olive Oil. Add your favorite EVOO olive oil. Lemon olive oil is great here, but not critical. We're partial to the Casina Rossa EVOO pressed with fresh lemon.

While whisking, add oil in slow stream. Whisk well until combined and to the taste and consistency you enjoy.

Taste for salt, pepper and level of sweet.

Great with spring mix and a handful of arugula. Add some orange segments to really pop the plate.

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