Raimondo Citrus Vinaigrette
This simple vinaigrette works for any salad, all year round.
- 1/2 cup of any Citrus oil: Blood Orange, Persian Lime and Meyer Lemon
- 1/4 cup Raimondo White Grapefruit Balsamic Vinegar
- 1 shallot, peeled and minced fine
- Salt and freshly ground pepper to taste
Combine the vinegar, salt, pepper and shallot and let stand for 5 minutes. This time allows the vinegar to gently “cook” the shallot, thus mellowing the flavor. Slowly whisk in the olive oil until completely blended, and enjoy!