The first time I ever tasted a blood orange was as a freshman in high school, touring Italy during my first trip abroad. Maybe it’s an association with that first international adventure, but I still get giddy and excited whenever blood oranges appear in the markets. As winter ends and spring emerges, now is probably the last time to scoop up some of those deep red and orange beauties and add some adventure to your plates!
- 2 medium blood oranges
- 2 garlic cloves, minced
- 1 small shallot, minced (about 2 tbs)
- 2 tbs Dijon mustard
- ¼ c rice wine vinegar
- 2 tbs apple cider vinegar
- ¼ c extra virgin olive oil
- S&P to taste
- *Optional, 1 tbs blood orange olive oil, like Peak Blood Orange Olive Oil
Zest both blood oranges. Stir together minced shallot, garlic, zest and mustard. Juice both oranges (should yield about 4 oz or a 1/2 cup juice). Stir in juice and vinegar. Whisk in olive oil until combined. Season with salt and pepper (~1/4 tsp each to start, or 15 turns of salt and pepper grinder).
*Optional – for extra blood orange flavor, whisk in a tablespoon of blood orange-infused olive oil as well.
Serve over your favorite combination of salad greens.