Ingredients 

Fennel, thinly sliced
Fresh Raw Corn Kernels
Balsamic Walnuts
Arugula

Dressing

2 Lemons, cut into wedges, seeded
1/2 Orange, or 1 small seedless orange, cubed
Shallot, fine dice
SnP

I found this recipe on Food Networks site for a whole citrus vinaigrette and thought I give it a try. I was worried about making this dressing becuase I know how bitter the pith of citrus can be. Therefore it is imperative to add shallot to balance out the bitter. Here’s how I did it.

In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with mince shallot, SnP. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise.

Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.