Back

Blood Orange Vinaigrette

Chef Vlad / Owner, Cookingwithvlad, Chicago, IL

For the Blood Orange Vinaigrette:
    • 1 1/2 oz. The Perfect Purée Blood Orange Concentrate, thawed
    • 2 tsp. sugar
    • 2 tbsp. olive oil
    • 2 tsp. rice vinegar
    • 1 tsp. salt
Method for the Blood Orange Vinaigrette:
1. Whisk till emulsified.
For the Roasted Vegetables:
    • Choice of vegetables
    • Oil
    • Kosher salt
Method for the Roasted Vegetables:
1. Drizzle vegetables with oil and kosher salt.
2. Roast at 425 F for 20-25 minutes or until golden brown.