Blood Orange Vinaigrette

Contributed By: Parker


1 blood orange
1/2 cup olive oil
1/2 cup white balsamic vinegar
1/2 cup water
1 tablespoon honey
1 tablespoon roasted garlic puree
1/2 teaspoon sea salt


1. Juice orange into a bowl. Add olive oil, balsamic vinegar, water, honey, roasted garlic puree and sea salt; whisk to mix well.

Helpful Hints:

Makes about 1 1/2 cups.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.

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