Citrus Balsamic Vinaigrette Food

CITRUS VINAIGRETTE

Steps:

• combine all ingredients together and whisk until well incorporated.
• Drizzle 2-3 tsp of dressing over your salads.
• Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!

CITRUS-BALSAMIC VINAIGRETTE

Steps:

• I put all the above dressing ingredients into a jar with a lid and shake.
• Use as needed.
• Refrigerate leftovers to use within one week.
• *use your garlic press on the pearl onion, it's perfect for a little onion flavor.

CITRUS BALSAMIC VINAIGRETTE

Steps:

• Measure oil, balsamic, fresh orange juice, and honey into a small bowl. Whisk until the dressing has "emulsified". This will only take a minute or so. NOTE: To "emulsify" salad dressing means to mix so thoroughly that ingredients that normally don't combine well (like oil and water), can "come together" in a way that transforms them into a stabilized unit.
• Once emulsified, drizzle or pour vinaigrette onto your favorite green salad. Serve, and enjoy!
• Store any leftovers in a covered container in refrigerator. Whisk or shake the dressing up again, before you serve it.

OFF-WHITE SALAD WITH CITRUS-BALSAMIC VINAIGRETTE

Steps:

• For the pears: Melt the butter in a deep, wide pot over medium heat. Add the prosecco and bring to a simmer. Add the pears and simmer until tender, about 15 minutes. Remove the pears from the liquid and let cool.
• For the pecans: Melt the butter in a large skillet over medium heat. Add the brown sugar and cook, stirring, until the sugar is dissolved. Add the pecans and stir to coat. Simmer the pecans in the sugar mixture, about 5 minutes. Remove from the heat and transfer to a piece of parchment paper and let cool. Chop the pecans and set aside.
• For the dressing: In a bowl, combine the oil, orange juice, vinegar and parsley. Season with salt and pepper and whisk together. Taste and adjust the seasoning if needed.
• For the salad: Heat a large skillet over medium heat. Add a swirl of olive oil and the pancetta. Cook, stirring occasionally, until the pancetta is crisp. Transfer the pancetta to paper towel-lined plate to drain the fat.
• Tear the frisee into bite-size pieces into a large bowl and add the celery leaves and fennel. Add the pears. Pour in enough dressing just to coat and toss to combine. Taste and add more dressing if desired.
• Divide the salad among plates and garnish with a few pieces of pancetta and chopped pecans. Using a vegetable peeler, shave a few pieces of Parmesan over each salad.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

CITRUS-BASIL VINAIGRETTE

Steps:

• In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.

MIXED CITRUS VINAIGRETTE

Steps:

• Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper.

CITRUS VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.