Basil-Orange Sherry Vinaigrette

Basil-Orange Sherry Vinaigrette

  • Servings: servings vary
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dressing blog

Author note: This vinaigrette pairs deliciously with the Arugula Manchego Orange Salad (click here for recipe). Also, this recipe is make-head friendly. It will stay in the fridge for a little over a week.

2 garlic cloves, rough chopped

2 shallots, rough chopped

1/2 teaspoon kosher salt

2 large basil leaves, chopped

2 tablespoons sherry vinegar

zest of 1 orange

5 tablespoons fresh orange juice

3 tablespoons extra-virgin olive oil

  1. In a medium sized bowl, add the garlic, shallot and salt. Muddle until a rough paste is formed.
  2. Combine the vinegar, orange zest, orange juice and stir well.
  3. Slowly add the oil to the mixture in a steady stream,  whisking constantly.
  4. Place in an airtight container.

One thought on “Basil-Orange Sherry Vinaigrette

  1. Pingback: Arugula Orange Manchego Salad | a pleasant little kitchen

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