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Ingredients:

Serves 4

2 lemons, quartered
2 small oranges, quartered
1/2-cup orange juice
1/8-tsp. Gray salt
1 shallot, minced
freshly ground black pepper
2/3-cup extra-light olive oil
1 lb. arugula

Directions:

1. Place lemons, oranges and orange juice in a blender and blend until mixture is thick and smooth.
   
2. Place salt in the bottom of a medium bowl.
   
3. Place a sieve over bowl and pour citrus mixture into strainer, pushing mixture with a wooden spoon.
   
4. Add shallots and pepper.
   
5. Slowly whisk in olive oil until mixture emulsifies.
   
6. Pour 2 tablespoons of vinaigrette over the arugula and toss to coat.
   
7. Refrigerate remaining vinaigrette and for use later.