Monday, September 14, 2009

Citrus Balsamic Vinaigrette

Last week, I made an interesting sauce for over steamed broccoli and carrots. The sauce was simple: balsamic vinegar and orange zest. All weekend long, all I could think of was how good that sauce was and how awesome it would be over fresh greens and some fruit. So that's what I did!

I will warn you now that this dressing isn't for everyone. My partner isn't too fond of it; she finds balsamic vinegar too strongly flavored.

Citrus Balsamic Vinaigrette
1 cup dark balsamic vinegar
zest of 2 oranges
1/3 cup extra virgin olive oil

Soak zest in vinegar for about an hour. Strain.

Whisk in oil slowly until blended.

I served it over fresh greens with pieces of apples, oranges, pears, and nectarines and several blueberries and raspberries. The dressing was wonderfully bright and tangy and set off the sweetness of the fruit nicely while providing a nice little savory tone to the salad.

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