Blood Orange Vinaigrette
An adapted recipe of Chef Jason Gorman.
1 blood orange
1/2 cup olive oil
1/2 cup white balsamic vinegar
1/2 cup water
1 tablespoon honey
1 tablespoon roasted garlic puree
1/2 teaspoon sea salt
- Juice orange into a bowl. Add olive oil, balsamic vinegar, water, honey, roasted garlic puree and sea salt; whisk to mix well.
Makes about 1 1/2 cups.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.