Mixed Citrus Balsamic Vinaigrette

Name: Mixed Citrus Balsamic Vinaigrette
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 quart, 24 serving(s)
Ingredients: 3/4 cup orange juice, fresh squeezed; 1 orange, zest of; 2 tablespoons lemon juice, fresh squeezed; 1 lemon, zest of; 2 tablespoons lime juice, fresh squeezed; 1 lime, zest of; 3 tablespoons shallots, minced; 1/4 cup balsamic vinegar; 3 1/2 cups olive oil; 1 -2 tablespoon honey; salt, to taste; pepper, fresh ground black pepper, to taste

Submitted by Chicagoland Chef du Jour

"This lovely, lovely recipe was given to me by the chef of the "blue Vervain Restaurant" in Hot Springs, SD. We thoroughly enjoyed a super yummy dinner there. She served the most outstanding Thai soup I have ever had and this FAB salad. Adapted from the brains of Chef Philly of the Culinary Institute of America and Rebecca Christensen. Copyright 2004: Rebecca & Elizabeth Christensen. http://bluevervain.com/index.html Cook time is minimum refrigeration time before serving. *See step 7 for serving suggestion."

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Ready In:: 1hr 20mins
Ingredients:: 12
Yields:: 1 quart
Serves:: 24

ingredients

³⁄₄ cup orange juice, fresh squeezed
1 orange, zest of
2 tablespoons lemon juice, fresh squeezed
1 lemon, zest of
2 tablespoons lime juice, fresh squeezed
1 lime, zest of
3 tablespoons shallots, minced
¹⁄₄ cup balsamic vinegar
3 ¹⁄₂ cups olive oil
1 -2 tablespoon honey
salt, to taste
pepper, fresh ground black pepper, to taste

directions

Purchase at least 2 of each citrus fruit for juicing and zesting: lemons, oranges and limes.
Place honey in a bowl, whisk in juices slowly in a stream.
Whisk in olive oil, balsamic vinegar and add zest of all fruits, shallots and seasonings.
Adjust seasonings to taste (salt & pepper).
Keep in the fridge until ready to use. Makes 1 quart.
Salad serving suggestion:
Serve on a bed of mixed greens OR in a bib lettuce cup using a 3-5 leaves, grated or shaved parmesan cheese > I would suggest using several pieces of shaved, pink grapefruit slices, avocado slices. *No amounts were given, just use your judgment. and throw caution to the wind! Use as little or as much as you like. Perhaps 1/3 grapefruit and 1/2 avocado per person and wing the rest of the amounts.

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RECIPE SUBMITTED BY

Chicagoland Chef du Jour

Hinsdale, Illinois

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.

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