Blood Orange Vinaigrette

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Recipe by The FruitGuys

INGREDIENTS
3 tablespoons fresh blood-orange juice
½ teaspoon blood-orange zest
¼ cup olive oil
1 small garlic clove, very finely minced (more or less to taste)
1 teaspoon fresh herbs of choice (parsley, basil, tarragon, cilantro, mint, oregano, rosemary, etc.), finely chopped (or more, to taste)
1 teaspoon Dijon, whole grain, or brown mustard
Salt and pepper to taste (start out with a few shakes of each and add more as needed)

PREPARATION

  • Combine all ingredients in a mixing bowl or airtight jar, and whisk or shake well until all ingredients are emulsified, adding more salt and pepper to taste.
  • Serve drizzled over salad greens and/or orange segments and chilled roasted beet slices. Add toppings of choice (e.g., toasted nuts and crumbled gorgonzola cheese).
  • Refrigerate dressing in an airtight container for up to a week.

Yields about ½ cup of dressing. Prep time, 10 minutes.

Cook’s note: Recipe may be doubled.

 

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