Zutaten für Blood Orange Almond Vinaigrette
- 1 cup fresh blood orange juice
- 1 tablespoon finely minced shallot
- Fresh Thyme Leave
- Balsamic Vinegar
- Orange Zest
- Almond Oil
- Extra Virgin Olive Oil
- Sea Salt
- Fresh Ground Black Pepper
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Zubereitung von Blood Orange Almond Vinaigrette
- In a medium saucepan, bring 1 cup of fresh blood orange juice to a boil over medium heat.
- Reduce heat to low and simmer gently, until the juice reduces to 1/3 cup (approximately 10-15 minutes).
- In a medium bowl, whisk together the reduced blood orange juice, 2 tablespoons of red wine vinegar, 1 tablespoon finely minced shallot, 1 teaspoon fresh thyme leaves, and the zest of 1 blood orange.
- Slowly drizzle in 1/4 cup extra virgin olive oil and 2 tablespoons almond oil while whisking constantly until the vinaigrette emulsifies and thickens.
- Season generously with salt and freshly ground black pepper to taste.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving. This vinaigrette will keep for up to 5 days in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
93g
Fat
59g
Carbs
10g
