1. In a saucepan, simmer orange juice, lime juice, and lemon juice for 4 minutes or until 1/3 cup remains; pour into a bowl.
2. Whisk in white balsamic vinegar, a minced red chile, minced shallot, chopped mint, orange and lemon zests, Dijon mustard, kosher salt, and black pepper.
3. Whisking continuously, slowly add extra-virgin olive oil until emulsified.
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: Servings|
|Calories from Fat: 8 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 151.7mg||5 %|
|Potassium 706.2mg||19 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 28.9g|
|Protein 3.8g||5 %|
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Calories per serving: 138
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