Winter Citrus Vinaigrette

• 2 Teaspoons fresh orange zest, about the zest of one large orange
• 6 Tablespoons fresh orange juice, about the juice of one large orange
• 2 Tablespoons diced shallot 1 small shallot
• Kosher salt
• 6 Tablespoons extra virgin olive oil
• Optional: splash of apple cider vinegar or pomegranate molasses for more acidity

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• The Citrus: Orange is my favorite here - my go-tos are Cara Caras and Blood Oranges, but really, any kind of orange will do. Tangerine and grapefruit are also delicious here as well, and you can’t go wrong with any sweeter winter citrus variety.
• ‍The Shallot: Don’t like shallots? Leave ’em out! Don’t have shallots but have red onion? Use that instead!  I also love swapping garlic grated on a microplane in place of shallot here.The Oil: Extra virgin olive oil is your friend in this recipe – it lends a welcome grassy and fresh note. If you want to switch it up, the toasted walnut oil from La Tourangelle is tasty. Steer clear of more neutral tasting oils, such as avocado oil, canola oil, or grape seed oil, since we do want flavor from the oil here.‍
• The Optional Add-Ins: Add a splash of apple cider vinegar for more acidity, pomegranate molasses for more brightness and a hint of sweet, or honey for a bit more sweetness.

• Combine orange zest and juice, diced shallot, and a generous pinch of kosher salt in a medium sized mixing bowl. Whisk to combine, and let sit for 10 minutes to macerate.
• Gradually whisk in olive oil until combined (aka: emulsified). You can also do this by shaking up all ingredients in a jar with a tight seal, though whisking is my preferred method!
• Store in an airtight container in the fridge.

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