We just got an amazing shipment of Blood Oranges in from Satur Farms. Tart, juicy, and sweet, these stunningly beautiful bulbs of citrus are absolutely delightful. On the outside, reds, oranges and yellows come together to create an ombre of warm colors that reflect the stained glass appearance of the fruits' meaty insides. And although just as tasty when eaten straight out of the rind, blood oranges are perfect when added into to recipes that call for ordinary citrus. We're really into this vinaigrette that is perfect drizzled over fresh arugula, baby heirloom tomatoes, and shaved parmesan or when added to fresh seafood for a slightly sweet and acidic ceviche.
- the juice from one blood orange
- 1 tbsp of Verjuice
- 1/2 tsp of dijon
- 1 tsp of olive oil
- a pinch of salt and freshly cracked pepper
Combine all ingredients in a small bowl and whisk until all the ingredients are completely incorporated. Serve immediately.