Citrus Herb Vinaigrette
3 Valencia oranges
1 Shallot, minced
4-5 Fresh thyme sprigs
1 Bay Leaf
1 Tbsp Extra virgin olive oil
Salt and pepper to taste
chopped parsley
1 tsp Dijon mustard
1/2 C Extra virgin olive oil
Juice the three oranges.
Set a skillet on medium heat and pour in the EVOO. Then add the minced shallots, thyme sprigs and bay leaf. Lightly sweat for a few minutes to soften up the shallots and reduce heat to low. Sprinkle in just a little salt. Pour in the OJ. Slowly simmer the juice, stirring periodically, until slightly reduced. Remove from heat. Strain into a measuring cup; try to shoot for about 1/4 C to 1/3 of strained liquid.
Pour the strained juice into a glass mixing bowl. Add the Dijon and then whisk in about 1/2 C of Extra Virgin olive oil. Mix in the fresh parsley. Taste for seasoning. Add more salt and pepper as necessary.
This recipe is great on roasted Beets for a salad or drizzled over grilled halibut. But play around with it and try it on all kinds of stuff. It's easy and yummy to make!
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