Crimson Red Vinaigrette
Fresh Orange, Cocoa and Olive Oil Dressing Paired with Beets, Fennel, and Hazelnuts
Equipment
- Cutting Board
- Bowls (small for vinaigrette; larger for salad)
- knife
- Whisk or fork
- Citrus juicer
- Toaster or skillet
- Salad serving bowl or plates
Ingredients
- 100 ml Juice of Orange & Blood Orange can be ½ of each or just full quantity of one
- 10 g Crimson Red Cocoa Powder
- 25 ml Olive Oil
- Salt to Taste
- Pepper to taste
- 5 g Brown Sugar
Instructions
- In a bowl add the orange juice and cocoa powder. Mix until thoroughly combined.
- Add sugar, mix until well combined.
- Add salt and pepper, mix until well combined.
- Stream in the olive oil while mixing to create a velvety vinaigrette texture.