Blood Orange Vinaigrette Recipe

• 1/2 teaspoon finely grated blood orange zest
• 3/4 cup freshly squeezed blood orange juice (from 3 to 4 medium oranges)
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons finely chopped shallots
• 2 teaspoons whole-grain mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup vegetable oil

1. Place all of the ingredients except the oil in a medium, nonreactive bowl and whisk to combine.
2. While whisking continuously, add the oil in a slow, steady stream until its fully incorporated.
3. Refrigerate in a container with a tightfitting lid for up to 4 days.

orange zest, freshly squeezed blood orange juice, freshly squeezed lemon juice, shallots, wholegrain mustard, kosher salt, freshly ground black pepper, vegetable oil

Taken from www.chowhound.com/recipes/blood-orange-vinaigrette-11389 (may not work)