Blood Orange & Shallot Vinaigrette

20150106-080001.jpg House made dressing is really just such a gratifying/simple thing to make, rarely if ever do we buy the stuff that is sold at the grocer. I find making vinaigrette highly satisfying using the freshest ingredients for a really healthy dressing. Blood oranges yelled out to me on Saturday on my Market walk, so thought I would take them for a little spin. The color of the skin, the color of the pulp, the color of the juice–all so gorgeous.

Zest the skin of a blood orange. Put that in the bowl you will use to make the vinaigrette. Then juice the blood orange/oranges. You will need a half of a cup of juice. Then add a tablespoon of finely chopped shallot. Then a heaping tablespoon of whole grain mustard. Plus a tablespoon of red wine or rice wine vinegar. 2 big pinches of salt and a pinch of pepper. Then slowly whisk in a cup of good extra virgin olive oil. The color is so beautiful. Enjoy over your favorite lettuce greens. If you have another blood orange remaining, cut that up, adding the segments for a truly special salad.

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  1. Sounds very delicious! Thanks for the recipe.

  2. Karen on Bainbridge Island

    99% of the time I make my own dressings. It’s easy and you cannot beat the taste. I followed your recipe for lemon vinaigrette last night for dinner, and it was perfection. I always get it too lemony/tart, but your proportions came out superbly, so I thank you.

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