Oneforthetable.com

When it comes down to it, homemade vinaigrettes just taste better. And it's really worth the extra few minutes it takes to shake up a batch in jar.

I like to use this recipe when there are lots of great citrus fruits to choose from in the grocery store. Blood oranges, clementines or any favorite orange make a nice addition to this simple green salad and compliment the marmalade in the vinaigrette.

Mixed Green Arugula Salad with Orange Marmalade Vinaigrette

Serves 2 to 4

For the vinaigrette:

6 tablespoons extra-virgin olive oil

3 tablespoons orange marmalade

3 tablespoons red wine vinegar (or fresh squeezed lemon juice)

1 medium shallot

1 teaspoon mayonnaise

1/2 teaspoon Dijon mustard

1 teaspoon minced fresh thyme leaves

Salt and ground black pepper, to taste

1. Shake all the ingredients together in a jar with a tight fitting lid

2. Refrigerate for up to two days.

For the salad:

4 cups lightly packed stemmed arugula

4 cups lightly packed mesclun greens

4 medium radishes, sliced thin

2 to 3 clementine oranges or blood oranges, peeled, cut into segments; segments halved and drained to remove excess juice

3 ounces feta cheese (or blue cheese) crumbled (3/4 cup)

1/2 cup chopped pecans, toasted

1. If refrigerated, let vinaigrette sit at room temperature to allow the oil to liquefy.

2. Toss the greens and radishes together in large bowl.

3. Add dressing (start with a few tablespoons, and add more to taste) and toss the salad to combine.

4. Add oranges, feta and chopped nuts; toss gently to combine and serve immediately.

(James Moore has been a cooking enthusiast since childhood and started his blog, Cook Like James, as a way to share favorite recipes, restaurants and cookbooks with friends and family. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)