Blood orange and vanilla vinaigrette
By placing the peler à vif blood oranges in olive oil, all the citrus supremes, or the segments, separate neatly. In combination with the vanilla olive oil, this creates a beautifully bold vinaigrette. Makes 200ml.
🍽️ Makes 200
Ingredients
| 2 | blood oranges |
| 100 ml | vanilla olive oil |
Instructions
- Cut the zest and pith neatly away from the fruit of the blood oranges following the curve of the fruit and collect the juice.
- Squeeze the remaining membranes well and collect all the blood orange juice.
- Add the vanilla olive oil to the juice and set the vinaigrette aside on the workbench for 30 minutes.
- Stir well, so that all the individual cells are released.
- Store the vinaigrette in the refrigerator.
- Serve the vinaigrette at room temperature.
Serving suggestions:
- Delicious in a dish with blood orange, white chocolate, and strawberry.
- Combines well with coffee, chocolate, and anise.
- In a composition with components of almonds, peach, and vanilla.