INGREDIENTS
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¼ cup champagne vinegar
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¼ cup fresh lemon juice
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1 tablespoon fresh lime juice
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½ cup freshly squeezed orange juice from a naval orange
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2 tablespoons finely minced shallots
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1 tablespoon chopped fresh flat leaf parsley
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1 teaspoon gray sea salt (Kosher if not available)
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½ teaspoon freshly ground black pepper
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2 tablespoons clover honey
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Zest from ½ orange
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Zest from ½ lemon
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1½ cups good quality extra virgin olive oil