TIP: If using a hand blender to combine the vinaigrette, fold in the shallots and herbs at the end. You can place a kitchen towel under your bowl to help with stabilization.
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons minced shallot
2 teaspoons honey
2 teaspoons white wine vinegar
1/2 teaspoon minced chives
1/2 teaspoon minced fresh parsley
1/2 teaspoon minced fresh tarragon
1 1/2 teaspoons kosher salt
1 cup extra virgin olive oil
In a medium mixing bowl, put the orange juice, lemon juice, shallot, honey, vinegar, chives, parsley, tarragon, and salt. Whisk to combine, then slowly stream in the olive oil while whisking until it is fully incorporated and emulsified. (See Cook's Note.) Adjust the salt to taste.