• Half a shallot, brunoise or very finely diced
• The juice of a big lemon, or about 100ml of lemon juice
• A tsp Dijon mustard
• Around 150ml olive oil
• Two tsp marmalade
• Salt
• Black pepper

Soak the shallot in the lemon juice for at least half an hour.

Shake everything together until well emulsified. Taste for seasoning and use to liberally dress a bitter, cold salad of radicchio or chicory, pear, goat’s cheese and rocket.