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Blood Orange Balsamic Vinaigrette

Blood Orange Balsamic Vinaigrette

John Williams, Executive Chef and Beverage Director, Sundara Inn & Spa

 • 4 oz. The Perfect Purée Blood Orange Concentrate,  thawed
    • 12 oz. canola oil
    • 4 oz. balsamic vinegar
    • 2 oz. whole grain mustard
    • 1 tsp. kosher salt
    • 1 tsp. fresh ground black pepper
    • 2 tbsp. fresh basil
    • 1 tbsp. fresh chopped parsley
    • 2 cloves fresh garlic
    • 2 oz. brown sugar
Method:
1. Place all ingredients in blender and puree until smooth.