Maison Vinaigrette

maison vinaigrette

¼ cup white balsamic vinegar
¼ cup extra-virgin olive oil
1 tablespoon Satsuma juice
1 tablespoon grated shallot
1 tablespoon Dijon mustard
Louisiana Hot Sauce ™ to taste
Kosher salt and fresh ground black pepper to taste

Combine all ingredients in a lidded jar and shake to combine. The vinaigrette can also be prepared in a medium-size mixing bowl using a whisk to combine. Refrigerate until ready to use.

Makes about ½ cup

Satsuma, Radish and Cress Salad with Dijon Vinaigrette

2 bunches watercress, thick ends removed
1 large satsuma, peeled and supremed
2 or 3radishes (depending on size), scrubbed and sliced paper thin
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
sea salt and fresh cracked black pepper to taste

In a large bowl, whisk together vinegar, olive oil, mustard, salt and pepper. Add watercress and toss to coat evenly. Divide dressed greens among 4 salad plates and arrange satsuma supremes and radish discs on top. Serve chilled.

Serves 4.