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