Infused with the special flavor of blood oranges from from both our Blood Orange Syrup and Blood Orange Olive Oil, this vinaigrette is a gorgeous sunset-colored hue and plays well with all sorts of fixings, from citrus to roasted beets to fresh garden greens.
Ingredients for Vinaigrette
2 Tbsp white wine vinegar
1 tsp balsamic vinegar
1 tsp blood orange juice
1 tsp Round Pond Blood Orange Citrus Syrup
1 tsp grapefruit juice
1 small shallot, minced
6 Tbsp Round Pond Blood Orange Olive Oil
1/8 tsp salt
Pairs well with Vinaigrette - Salad Ingredients:
2 bunches watercress, washed & dried
2 blood oranges, segmented, reserve juice (or sweet oranges)
1 grapefruit, segmented, reserve juice
½ medium red onion, thinly sliced
For the Vinaigrette
In small bowl, whisk all ingredients except olive oil. Slowly whisk in Round Pond Blood Orange Olive Oil.
For the Salad
Toss together blood orange & grapefruit segments with red onion. Drizzle some of the vinaigrette over & toss to coat. Then toss watercress with some of the vinaigrette. Divide watercress on 4 plates. Place equal amounts of orange / grapefruit mix on top of watercress. Shave Parmesan cheese over top. Serve with French baguette & extra olive oil for dipping.
Recipe by chef Jeffrey Bernys, Napa Valley