Ingredients :
- 1 lg navel orange (zested and juiced, 1/2 c)
- 2 T honey
- 2 T fresh oregano, chopped
- 2 T sherry vinegar
- kosher salt
- freshly ground black pepper
- 1/2 c canola oil
Method :
- Whisk orange juice and zest, honey, oregano, sherry vinegar, 2 lg pinches of salt, and 1 pinch of pepper.
- Slowly incorporate canola oil yo create an emulsion.
- Goes well with ROASTED ASPARAGUS and Roasted Chicken.
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