Always zest your citrus fruits before cutting and juicing them—once cut, the fruit becomes difficult to zest. Fresh zest adds concentrated flavor that bottled versions cannot match.

Use room temperature citrus juices and olive oil to ensure proper emulsification and a smoother, more cohesive vinaigrette that won't separate as quickly.

Whisk the Dijon mustard with the citrus juice and honey first to create an emulsifying base before slowly drizzling in the olive oil—this prevents the vinaigrette from breaking.

Always use freshly squeezed lemon and orange juice rather than bottled—fresh juice provides superior brightness and prevents the metallic, stale taste that stored juices develop.

Prepare this vinaigrette up to 24 hours in advance and store it in a sealed jar; shake vigorously before each use to re-emulsify and refresh the flavors.