Serve this vinaigrette tossed with a salad of baby spinach greens, red onions, blood orange segments and crumbled blue cheese.
1/4 cup freshly squeezed blood orange juice, strained
1 medium shallot, finely minced
2 tablespoons sherry vinegar
Freshly ground black pepper
1/3 cup extra virgin olive oil, plus more if needed
In a small mixing bowl, whisk together blood orange juice, shallots and sherry vinegar. Season to taste with salt and pepper.
Whisk in olive oil slowly. Taste. If vinaigrette is too acidic, add a little bit more olive oil to balance.