Blood Orange Vinaigrette Servings: 16  Serving size: 2 tbsp. Yield: 8 oz. Source: David Katz, Consulting Chef

•	1 shallot, minced
•	1 tsp. sugar
•	1/2 tsp. salt
•	5 mint leaves, minced
•	3 oz. Culinary Traditions™ Blood Orange Concentrate,  thawed
•	2 1/2 oz. cider vinegar
•	5 1/2 oz. olive oil
Method:
1.	Combine first 5 ingredients in a mixing bowl.
2.	Slowly whisk while drizzling olive oil into mixture.
3.	Whisk until you have an emulsified vinaigrette.