Blood Orange Sherry Vinaigrette

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Blood Orange Sherry Vinaigrette

 

2 small blood oranges

1 medium shallot, minced

2 tablespoons sherry vinegar

salt

freshly ground black pepper

1/4 to 1/2 cup extra virgin olive oil

 

Juice and strain the blood oranges. Measure 1/4 cup of juice.

In a medium bowl, whisk the juice with the shallots and the sherry vinegar;

season with salt and pepper to taste and let the mixture marinate for 10

minutes.

Whisk in the olive oil to taste. Add more olive oil if the vinaigrette is too

acidic for your palette. Adjust the seasoning to taste.

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