Ginger-orange salad dressing

Whisk one tablespoon of orange juice, one teaspoon of lemon juice, a quarter teaspoon of finely grated ginger, and two tablespoons of olive oil for a small ginger-orange dressing. Add a pinch of salt if wanted.

Taste it on a leaf, not only from the spoon. A dressing that seems strong by itself can feel different once it coats a salad. If it is too sharp, add a little more oil; if it tastes flat, try a few drops of lemon.

Make enough for the meal you are preparing and keep the rest refrigerated rather than leaving it on the table. This is a starting ratio, so note any changes. It works best when the ginger is finely grated instead of left in large fibrous pieces.