This citrus vinaigrette is so refreshing on a combination of fresh spinach, rocket, and tender buttercrunch lettuce. I like to add some very thinly sliced red onions, sections of fresh orange and pitted black Kalamata olives. Serve with some grilled Bass, or pan roasted Whitefish or Lake Trout. Delicous!Ingredients:
2 cloves garlic, peeled and roughly chopped
2 teaspoons honey
1 teaspoon Dijon mustard
½ cup freshly squeezed orange juice
1 tablespoon fresh orange zest
¼ cup orange tangerine balsamic vinegar, or apple cider vinegar
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¾ cup extra virgin olive oil
2 tablespoons fresh thyme, roughly chopped
Directions:
Combine the garlic, honey, mustard, salt, pepper, orange zest, orange juice and vinegar in a blender or small food processor. Blend thoroughly. With machine running, slowly add oil until smooth and homogenized. Next add the fresh thyme and blend for just 2 or 3 more pulses so the chopped herbs can still be seen in the vinaigrette. Keep refrigerated until ready to serve.
1 comment:
Orange Tangerine Balsamic Vinegar is exceptionally good, but you can substitute the apple cider vinegar for this vinaigrette. The touch of honey helps to balance the citrus and the vinegar. The red onions, orange sections and black olives are so good with thte mixed greens. Use whatever you can find that is really fresh at the market, including raddichio, or mustard greens if you like them.
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