 | Blood Orange VinaigretteYield: 8 oz. David Katz / Consulting Chef |
| • | 3 oz. The Perfect Purée Blood Orange Concentrate, thawed |
| • | 1 shallot, minced |
| • | 1 tsp. sugar |
| • | 1/2 tsp. salt |
| • | 5 mint leaves, minced |
| • | 2 1/2 oz. cider vinegar |
| • | 5 1/2 oz. olive oil |
| Method: | |
| 1. | Combine first 5 ingredients in a mixing bowl. |
| 2. | Slowly whisk while drizzling olive oil into mixture. |
| 3. | Whisk until you have an emulsified vinaigrette. |