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blood-orange

Blood Orange Vinaigrette

Yield: 8 oz.

David Katz, Consulting Chef

    • 1 shallot, minced
    • 1 tsp. sugar
    • 1/2 tsp. salt
    • 5 mint leaves, minced
    • 3 oz. The Perfect Purée 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.