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Shallot-Hazelnut Vinaigrette

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1 small shallot, minced
2 tablespoons fresh orange juice
2 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
1/4 cup hazelnut oil
Kosher salt and freshly ground black pepper

Preparation

  1. In a mixing bowl combine the shallot, orange juice, vinegar, and olive and hazelnut oils; season with salt and pepper. Whisk thoroughly to combine. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.

Michael's Genuine Food
TagsSalad DressingSaladShallotVegetableOrangeCitrusFruitDairy FreeGluten FreeVegetarianVeganEasyQuickMake Ahead5 Ingredients or FewerNo-CookCookbooks
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