Orange Shallot Vinaigrette

Made with fresh orange juice, shallots and champagne vinegar this citrus vinaigrette is perfect for enhancing any salad containing fruit or chicken.

½ cup orange juice, freshly squeezed
1 Tbsp. lemon juice, freshly squeezed
3 Tbsp. Champagne vinegar
¼ cup extra virgin olive oil
¼ cup extra-virgin olive oil or salad oil
1 Tbsp. shallot, minced
1 tsp. orange zest, reserve at least 1 more tsp.
¼ tsp. dried thyme
sea salt
black pepper, freshly ground

Zest the oranges. Measure ½ cup of orange juice into a small pot and bring it up to a boil. Turn the heat down to a strong simmer and reduce the orange juice by half. Pour the reduced orange juice into a small bowl with at least a 3 cup capacity.

While the orange juice is reducing, mince the shallot. Add the rest of the ingredients to the bowl with the reduced orange juice and whisk to combine.

Taste and adjust: If the dressing needs more orange flavour, add a little more zest. If it needs more acid or tartness, add a little more lemon juice. If it's lacking flavour add a little more salt. If it tastes sharp, add 1 Tbsp. of water. Remember that the flavour will be enhanced overnight.

Makes 4 servings.