Citrus Vinaigrette
¼ teaspoon chopped garlic
½ teaspoon chopped fresh thyme
2 oranges, zested and juiced
2 lemons, zested and juiced
3 tablespoons lemon juice
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup rice wine vinegar
½ cup olive oil
Using a blender, add shallots, garlic, juice, vinegar, and salt and pepper. Blend on high to puree shallot and garlic. Lower to medium and slowly drizzle ½ of the oil and allow to emulsify. Add zest and thyme, and then add remaining oil slowly. Store in plastic container and allow to cool. Keep refrigerated for up to a week.
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