Source: Copper Queen Hotel - Bisbee, Arizona

2 tablespoons orange juice
1/4 cup lime juice
1/4 cup grapefruit juice
2 tablespoons white wine vinegar
2 shallots, chopped
1 cup olive oil
1/2 teaspoon coarse salt
1 teaspoon freshly-cracked pepper

Using a blender or food processor with a steel blade, puree juices, wine vinegar and shallots. Slowly add oil. Add seasonings and adjust to taste, if needed. Refrigerate.

Makes about 1 3/4 cups, 7 to 10 servings.