Published: Dec 14, 2011 4:29 PM EST
Updated: Dec 14, 2011 4:48 PM EST

FORT MYERS, Fla.- It's Wednesday and that means it's time to fire up the WINK kitchen. Here today, showing us how to make the perfect salad topping, is Patrick from Flemings Steakhouse in Naples.


1tsp. Lemon zest

1Tbsp. Basil, fresh, minced

2 Cups Olive oil, extra virgin

3/4 cups Lemon Juice

1/2 Cup Golden Balsamich vinegar

4oz Shallots, minced

1/2 Tbsp. Kosher salt

1/2 tsp. White peopper

2 Tbsp. Sugar

2 Tbsp. Dijon mustard

1 Tbsp. Coleman's dry mustard

2 Tbsp. garlic minced

1 Tbsp. Lime juice

1/2 Cup Orange juice

Instructions: 1. Grate lemon on grater to get zest, place in a mixing bowl minced basil

2. Add remaining ingredients and blend well.  Place into a container.

3. Cover and regrigerate