Difference between revisions of "Vanilla Citrus Vinaigrette"
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1 Tbsp Mint, chopped fresh<br> | 1 Tbsp Mint, chopped fresh<br> | ||
1 Tbsp shallot, minced<br> | 1 Tbsp shallot, minced<br> | ||
| − | 1/8 c. orange juice<br> | + | 1/8 c. orange juice (fresh squeezed)<br> |
salt to taste<br> | salt to taste<br> | ||
pepper, fresh cracked to taste<br> | pepper, fresh cracked to taste<br> | ||
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your favorite oil to taste... I used Etruria Bergamot EVOO. Here's the Etruria [http://etruriagourmet.com/en/oils.htm list of oils].<br> | your favorite oil to taste... I used Etruria Bergamot EVOO. Here's the Etruria [http://etruriagourmet.com/en/oils.htm list of oils].<br> | ||
Latest revision as of 15:21, 12 September 2015
← sauces
Vanilla Citrus Vinaigrette
From the kitchen of Alicia Wingren
Inspired by the BABY FIELD GREENS & NAVEL ORANGE SALAD salad at Steelhead Diner
1 Tbsp Vinegar (I used cider, might be better with sherry vinegar)
1 Tbsp Red wine (maybe optional if sherry vinegar is used)
1 Tbsp Vanilla extract (I used Penzeys Mexican)
1/2 Tbsp Oregano, chopped fresh
1 Tbsp Mint, chopped fresh
1 Tbsp shallot, minced
1/8 c. orange juice (fresh squeezed)
salt to taste
pepper, fresh cracked to taste
your favorite oil to taste... I used Etruria Bergamot EVOO. Here's the Etruria list of oils.
