Shallot-Hazelnut Vinaigrette

• 1 small shallot, minced
• 2 tablespoons fresh orange juice
• 2 tablespoons champagne vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 cup hazelnut oil
• Kosher salt and freshly ground black pepper

1. In a mixing bowl combine the shallot, orange juice, vinegar, and olive and hazelnut oils; season with salt and pepper.
2. Whisk thoroughly to combine.
3. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.

shallot, orange juice, champagne vinegar, extravirgin olive oil, hazelnut oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/shallot-hazelnut-vinaigrette-377832 (may not work)