Citrus Parmesan Dressing
Makes about 1 1/2 cups.
1/3 cup freshly grated Parmesan cheese
Zest and juice of 2 oranges
2 tablespoons chopped shallots
2T white wine vinegar
1 cup extra-virgin olive oil (or half reg. + half lemon oil)
2 pinches of both salt + pepper
In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper.
Other ideas:
1) Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
2) Use the vinaigrette as a marinade.
3) Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).
1/3 cup freshly grated Parmesan cheese
Zest and juice of 2 oranges
2 tablespoons chopped shallots
2T white wine vinegar
1 cup extra-virgin olive oil (or half reg. + half lemon oil)
2 pinches of both salt + pepper
In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper.
Other ideas:
1) Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
2) Use the vinaigrette as a marinade.
3) Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).
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