 | Blood Orange Balsamic VinaigretteJohn Williams / Executive Chef and Beverage Director, Sundara Inn & Spa, Wisconsin Dells, WI |
| • | 4 oz. The Perfect Purée Blood Orange Concentrate, thawed |
| • | 12 oz. canola oil |
| • | 4 oz. balsamic vinegar |
| • | 2 oz. whole grain mustard |
| • | 1 tsp. kosher salt |
| • | 1 tsp. fresh ground black pepper |
| • | 2 tbsp. fresh basil |
| • | 1 tbsp. fresh chopped parsley |
| • | 2 cloves fresh garlic |
| • | 2 oz. brown sugar |
| Method: | |
| 1. | Place all ingredients into a blender and puree until smooth. Drizzle over salad and enjoy. |