Karen's Blood Orange Vinaigrette
A tart- sweet vinaigrette with a gorgeous hue and lots of zest flavor! Simply whisked together.
Servings: 8 servings; makes about 2/3 cups
Ingredients
- 1/4 cup blood orange juice I squeeze my own, yet available bottled
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh shallots minced
- 3/4 teaspoon fresh garlic peeled; minced or finely grated
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 1/2 teaspoon raw honey
- 1/4 teaspoon fresh thyme leaves chopped
- 6 tablespoon extra virgin olive oil
Instructions
- Add first 8 ingredients to a 1 1/2 cup bowl and combine well with a wire whisk.Measure the olive oil. Add in a SLOW stream whisking until emulsified.
- Store in a clean glass container and refrigerate.
Hints:
- When squeezing the orange juice - its is nice to include a little fine pulp in the vinaigrette. Taste the vinaigrette for salt & sweetness. Easily doubled!
Notes
See: Recipe: Goat Cheese Salad with Blood Orange Vinaigrette - Inspired by Alice Waters
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 99kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 37mg | Potassium: 19mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg