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.
