Citrus Vinaigrette

This recipe is for my friend Rob who's up to his eyebrows in gorgeous home-grown lettuce. It's fabulous on beets! Chervil can be hard to find but can be left out (see sprigs in the dressing above).

Citrus vinaigrette (from Chez Panisse Cafe)
1 large shallot, diced fine
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon chopped chervil
1/4 teaspoon chopped lemon zest
1/4 teaspoon chopped orange zest

Put the chopped shallot in a bowl and add the white wine vinegar, lemon juice, orange juice, and a pinch of salt. Let macerate for 15 minutes. Whisk in 3/4 cup olive oil and stir in the chopped chervil, and orange and lemon zests. Taste for seasoning adding salt and freshly cracked pepper, as desired.