This bright, citrus-forward vinaigrette blends fresh blood orange juice with the depth of sherry vinegar and the subtle sweetness of minced shallot. It’s an easy way to bring seasonal color and lively flavor to winter salads—especially when paired with spinach, blood orange segments, and crumbled blue cheese.
INGREDIENTS:
1/4 cup freshly squeezed blood orange juice, strained
1 medium shallot, finely minced
2 tablespoons sherry vinegar
Salt, to taste
Freshly ground black pepper, to taste
1/3 cup extra virgin olive oil, plus more if needed
METHOD:
In a small mixing bowl, whisk together the blood orange juice, minced shallot, and sherry vinegar. Season with salt and freshly ground black pepper.
Slowly whisk in the olive oil until the vinaigrette is emulsified.
Taste and adjust: if the dressing is too sharp, whisk in a bit more olive oil until balanced.
SERVING SUGGESTIONS:
- Toss with baby spinach, red onion, blood orange segments, and crumbled blue cheese.
- Drizzle over roasted beets or sweet potatoes.
- Use as a citrusy marinade for chicken or shrimp.
- Spoon over farro, quinoa, or couscous bowls.
YIELD: Makes about 1/2 cup
