Blood Orange Chervil Vinaigrette

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Blood Orange Chervil Vinaigrette

 

segments and juice of 2 to 3 blood oranges; about 6 ounces

2 tablespoons shallot, finely minced

6 ounces good extra virgin olive oil

1 teaspoon salt to macerate the shallots

fresh ground black pepper to taste

1/2 cup chervil leaves, roughly chopped with stems removed

 

Put the finely minced shallot in a stainless steel mixing bowl, add the salt and

two ounces of the orange juice. Set aside for 20 minutes at room temperature.

Then, add the orange segments, chopped chervil leaves, the remaining orange

juice, then slowly whisk in the olive oil and season with the pepper.

 

 

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