An adapted recipe of Chef Jason Gorman.

Blood Orange Vinaigrette

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

1. 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.