Shallot-Hazelnut Vinaigrette

Name: Shallot-Hazelnut Vinaigrette
Yield: makes about 1 cup
Ingredients: 1 small shallot, minced; 2 tablespoons fresh orange juice; 2 tablespoons champagne vinegar; 2 tablespoons extra-virgin olive oil; 1/4 cup hazelnut oil; Kosher salt and freshly ground black pepper

December 9, 2011

Recipe information

Yield
makes about 1 cup

Ingredients

1 small shallot, minced

2 tablespoons fresh orange juice

2 tablespoons champagne vinegar

2 tablespoons extra-virgin olive oil

1/4 cup hazelnut oil

Kosher salt and freshly ground black pepper

Preparation

In a mixing bowl combine the shallot, orange juice, vinegar, and olive and hazelnut oils; season with salt and pepper. Whisk thoroughly to combine. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.

Michael's Genuine Food

TagsSalad Dressing Salad Shallot Vegetable Orange Citrus Fruit Dairy Free Gluten Free Vegetarian Vegan Easy Quick Make Ahead 5 Ingredients or Fewer No-Cook Cookbooks

Recipe notes

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