ironchef
Executive Chef
I like to serve this with seafood, mainly scallops, shrimp, salmon, snapper, or sworfish/marlin.
Citrus-Thyme-Scallion Vinaigrette
Yield: Approx. 2 cups
Ingredients:
1 1/4 c. Olive Oil (not extra virgin)
1/3 c. Sherry Vinegar
1 Tbsp. Dijon Mustard
1 Tbsp. Honey
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Fresh Lime Juice
2 Tbsp. Fresh Orange Juice
2 Shallots, finely chopped
2 Tbsp. Fresh Thyme, leaves only, chopped
1/4 c. Scallion, green and white parts, finely chopped but not minced
Fresh Cracked Pepper and Kosher Salt to taste
Method:
In a mixing bowl, combine the shallot, vinegar, mustard, honey, and citrus. Whisk to combine, then slowly add the oil and whisk until emulsified. Add the thyme and scallions and incorporate. Season to taste with the kosher salt and pepper, and add more honey if needed. Let the vinaigrette stand for 1 hour in the fridge to let the flavors develop. Remove the vinaigrette, and let it warm to room temp, about 15-20 minutes before serving.
Citrus-Thyme-Scallion Vinaigrette
Yield: Approx. 2 cups
Ingredients:
1 1/4 c. Olive Oil (not extra virgin)
1/3 c. Sherry Vinegar
1 Tbsp. Dijon Mustard
1 Tbsp. Honey
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Fresh Lime Juice
2 Tbsp. Fresh Orange Juice
2 Shallots, finely chopped
2 Tbsp. Fresh Thyme, leaves only, chopped
1/4 c. Scallion, green and white parts, finely chopped but not minced
Fresh Cracked Pepper and Kosher Salt to taste
Method:
In a mixing bowl, combine the shallot, vinegar, mustard, honey, and citrus. Whisk to combine, then slowly add the oil and whisk until emulsified. Add the thyme and scallions and incorporate. Season to taste with the kosher salt and pepper, and add more honey if needed. Let the vinaigrette stand for 1 hour in the fridge to let the flavors develop. Remove the vinaigrette, and let it warm to room temp, about 15-20 minutes before serving.
