1/2 cup fresh basil, chopped
3 oranges, juiced
2 tablespoons roasted shallots, chopped
3 tablespoons sugar or honey
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine vinegar
1 cup olive oil
Combine all ingredients together, except oil, in blender. Slowly add olive oil while blender is running.
For salad, toss assorted baby greens, red onion slices, orange slices, and toasted almonds with dressing. For an entrée salad, top with grilled chicken breast, shrimp or salmon.
SOURCE: Inspired from salad served at Scotts Seafood Bar & Grill