Thursday, January 22, 2009

Blood Orange Sherry Vinaigrette

2 small blood oranges
1 medium shallot, minced
2 tablespoons sherry vinegar
Freshl ground black pepper
1/4 to 1/2 cup extra virgin olive oil

1. Juice and strain the blood oranges. Measure 1/4 cup of juice.

2. In a medium bowl, whisk the juice with the shallots and the sherry vinegar; season with salt and pepper to taste and let the mixture marinate for 10 minutes.

3. Whisk in the olive oil to taste. Add more olive oil if the vinaigrette is too acidic for your palette. Adjust the seasoning to taste.

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