About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Wednesday, January 4, 2012

Blood Orange Vinaigrette

The garnet colored  flesh of Blood Oranges produces a ruby colored juice that accents the golden beets with light refreshing sweetness. 

1 small shallot, finely diced
1/2 cup blood orange juice
2 tbls sherry vinegar
1 tbls honey
2/3 cup canola oil
1 tsp. Dijon mustard
1/4 tsp kosher salt
1/4 tsp fresh cracked pepper

Add the shallot to the juice along with the sherry vinegar, honey, Dijon mustard, salt and pepper.  Slowly wisk in the oil.  Refrigerate over night before serving. Makes about 1 1/2 cups dressing.

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