Blood Orange Almond Vinaigrette

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Blood Orange Almond Vinaigrette

 

1 1/2 cups fresh-squeezed blood orange juice

2 tablespoons Balsamic vinegar

1 shallot, peeled and minced

1 teaspoon minced fresh thyme leaves

1/2 teaspoon orange zest from blood oranges

1/3 cup almond oil

1/3 cup extra-virgin olive oil

salt

freshly ground black pepper

 

Bring orange juice to a boil in medium saucepan. Reduce heat to a simmer and

reduce until you have 1/3 cup of orange juice.

In a medium bowl, combine reduced orange juice, vinegar, shallot, thyme and

orange zest. Slowly drizzle oils into mixture while whisking until combined and

thick. Season with salt and pepper to taste. Refrigerate until needed.