- Segments from 1 navel orange
- Segments from 1 lemon
- Segments from 1 lime
- 1 tablespoon Dijon mustard
- 1/2 cup canola oil
- Salt and black pepper, to taste
- 1 pound pea sprouts (may substitute with blanched, julienned snow peas)
In a blender, add the segments and Dijon and blend on high speed. Drizzle in the oil and season. Toss 1/2 of the vinaigrette with the sprouts, check for seasoning, and add more vinaigrette if necessary. Set aside any leftover vinaigrette.