Westnut Hazelnut Recipes -

Blood Orange Vinaigrette

Submitted by Red Star - Chef Rob Pando

Serves: 4
Prep Time: 15 minutes

  • 3 cups Blood Orange Juice
  • 3/4 cup Oregon Orchard hazelnut oil
  • 1 Shallot
  • 1 tsp. Fresh Thyme-chopped

Reduce the Blood Orange juice by half. Emulsify the oil by adding a small steam into the juice, add the shallots and thyme. Season with Kosher salt and pepper.

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