Citrus vinaigrette with hazlenut oil

Yield: 6 Servings

Measure Ingredient
1 each Orange, grated peel only
4 tablespoons Fresh orange juice
4 teaspoons Lemon juice
1 teaspoon Balsamic vinegar
½ teaspoon Salt
3 eaches Scallions, white parts only minced
¼ teaspoon Fennel seeds, crushed
5 tablespoons Olive oil
1 tablespoon Hazelnut oil
1 tablespoon Chives sliced into narrow rounds
1 tablespoon Chervil or fennel leaves chopped
1 tablespoon Parsley, finely chopped

Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.

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