Orange Rosemary Vinaigrette
1 large orange
2 T. OLIVE MILL Balsamic Vinegar
1 T. red wine Vinegar
1 T. shallot
1 T. fresh chopped rosemary
1 t. brown sugar
½ t. salt
¼ t. fresh ground black pepper
¾ c. OLIVE MILL Blood Orange olive oil
Grate the zest off the orange into a small bowl. (You should end up with 2 teaspoons of zest). Using a serrated knife, cut away the rind and discard. Cut each section of the orange from between the membranes and place in the bowl. Squeeze the remaining membranes to release the juices, then discard. In a blender, process the orange sections with the zest and the juice, balsamic vinegar, red wine vinegar, shallot rosemary, brown sugar, salt and pepper. With the machine running, add the oil in a steady stream until smooth and thickened.
