Orangecello Verbena Vinaigrette

Orangecello Verbena Vinaigrette
 

4 servings
Ingredients
  • 1 ½ oz. Orangecello
  • ½ oz grapefruit juice
  • 1 oz. white balsamic vinegar
  • 1 tablespoon honey
  • ½ minced shallot
  • ½ tsp. orange zest
  • 5 oz. olive oil
  • 8 leaves lemon verbena
  • Salt and pepper
Instructions
  1. Whisk all ingredients together except oil, verbena, salt and pepper. Slowly whisk in olive oil to emulsify. Add lemon verbena and whisk. Salt and pepper to taste and chill.
    Serving Suggestions: Pour over frieze lettuce, baby greens, julienne vegetables, beets, etc.

 

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