Here is a vinaigrette that uses citrus juice in place of vinegar. The acidic grapefruit and sweet honey make for a lively combination of flavors. I love it on a salad of spicy young greens—arugula, mustard, cress. Add grilled shrimp and you’ve got a tasty main dish.
Whisk Together the grapefruit juice, shallots, soy sauce, and honey. Continue to whisk vigorously as you slowly add the olive oil in a thin stream. Add pepper to your taste. Store covered in the refrigerator for up to 3 days.
© 2004 John Ash. All rights reserved.