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Have you made this recipe?
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Blood Orange Vinaigrette
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Source: Tony Baker, Montrio Bistro, Monterey CA
Ingredients
1 Shallot (finely chopped)
1 garlic clove, chopped
1 tablespoon dijon mustard
1/3 cup champagne vinegar
1/3 cup blood orange olive oil (California Olive Ranch)
1/3 cup virgin olive oil
Directions
Mix the Shallot, garlic, mustard and vinegar together; gradually whisk in the oils.
Season to taste with kosher salt and fresh ground black pepper.
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Blood Orange Vinaigrette
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Mar 22, 2010
Linda,
Las Vegas, NV
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Very nice and refreshing
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Mar 22, 2010
Linda,
Las Vegas, NV
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Very nice and refreshing
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