Simple Vinaigrettes: Tropical Citrus Vinaigrette and Italian Vinaigrette

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Springtime has arrived! After a long tired winter, it is always wonderful start smelling the newly grown grass, trees and blossoms. With the nicer weather, it will soon be time to pick up your fresh greens, tomatoes, cucumbers, peppers and herbs. Maybe we have put on our short sleeve shirt a bit early here at SOOC, but, we couldn’t wait! Here are a couple great, simple vinaigrettes to add to your favorite green salads to help you get ready for those wonderful Spring and Summer months ahead ….. Enjoy!

Products used: Blood Orange Olive Oil, Coconut Balsamic Vinegar, Himalayan Pink Sea Salt, Sicilian Sea Salt, Traditional 18-Year Balsamic Vinegar, Tuscan Herb Olive Oil,

Ingredients

Saratoga Olive Oil Tropical Citrus Vinaigrette:
¼ cup freshly squeezed Orange Juice
¼ cup freshly squeezed Lemon Juice
¼ cup minced Shallots (1 large Shallot)
1 Tbsp Honey
¼ cup SOOC Coconut Balsamic
½ cup SOOC Blood Orange Olive Oil
1 tsp SOOC Himalayan Pink Sea Salt
½ teaspoon freshly ground black pepper
Saratoga Olive Oil Italian Vinaigrette:
3 Tbsp Red Wine Vinegar
3 Tbsp SOOC Traditional Balsamic
2 Garlic cloves, minced
1 tsp Dijon Mustard
2 tsp dried or fresh Oregano (or your favorite dried or fresh Italian seasonings)
½ cup SOOC Varietal Extra Virgin Olive Oil
¼ cup SOOC Tuscan Herb Olive Oil
SOOC Sicilian Sea Salt, to taste
Freshly ground Black Pepper, to taste

Directions

Directions for Tropical Citrus Vinaigrette: Whisk together the orange juice, lemon juice, Coconut Balsamic, shallots, honey, Himalayan Pink Sea Salt, and pepper. Slowly pour in the Blood Orange Olive Oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Directions for Italian Vinaigrette: Combine the vinegar, Traditional Balsamic, garlic, mustard, and oregano/Italian seasoning in a small bowl. Add Varietal EVOO and Tuscan Herb Olive Oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with Sicilian Sea Salt and pepper and refrigerate in an airtight container until ready to use.