1 tablespoon minced shallot
1/4 teaspoon minced fresh Thai chile
3 tablespoons plus 1 teaspoon fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon kosher salt
3 tablespoons plus 2 teaspoons extra-virgin olive oil
In a medium bowl, whisk together the shallot, chile, juices, vinegar, and salt until the salt dissolves. Continue whisking while adding the oil in a slow, steady stream. The dressing can be covered and refrigerated overnight.