Click Here to Shop our New Online Store

Blood Orange Rosemary Olive Oil Vinaigrette

Posted by in Recipes on Aug 31, 2012 . .


1 large orange
2 T Olive Cart South Haven 25 Year Aged Balsamic Vinegar
1 T red wine Vinegar
1 T minced shallot
2 T Olive Cart Rosemary Olive Oil
1 t. light brown sugar
½ t. salt
¼ t. fresh ground black pepper
¾ C Olive Cart Blood Orange  extra virgin olive oil
Grate the zest off the orange into a small bowl.(You should end up with 2 tsp of zest) Using a serrated knife, cut away the rind and discard. Cut each section of the orange from between the membranes and place in the bowl. Squeeze the remaining membranes to release the juices, then discard. In a blender, process the orange sections with the zest & the juice, balsamic vinegar, red wine vinegar, shallot, rosemary, brwn sugar, salt & pepper. With the machine running, add the oil in a steady stream until smooth & thickened.