Papaya Citrus Vinaigrette
From Martha Stewart Living

1/2 tablespoon Dijon mustard
5 tablespoons extra-virgin olive oil
5 teaspoons freshly squeezed lemon juice
5 teaspoons freshly squeezed orange juice
1 teaspoon white-wine vinegar
1/2 tablespoon honey
1/2 teaspoon salt
Pinch of freshly ground pepper
Seeds from 1 small red papaya
  1. In a medium mixing bowl, whisk together Dijon mustard and 1 tablespoon olive oil. Whisk in lemon juice. Whisk in another tablespoon olive oil. Whisk in orange juice and another tablespoon olive oil. Whisk in vinegar, honey, salt, pepper, and remaining 2 tablespoons olive oil.
  2. Gently stir reserved papaya seeds into salad dressing. Use immediately, or store in an airtight container in the refrigerator for up to 1 day.