Orange Infused Vinaigrette

Makes 3 Cups

1/2      Cup White Balsamic Vinegar

1/2      Cup Freshly Squeezed Orange Juice

1          Medium Shallot, Peeled

1          Tablespoon Coarse Grain Mustard

½         Cup XVOO

½         Cup Vegetable or Canola Oil

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Group Black Pepper

Put the vinegar, orange juice, shallot and mustard in a blender and process until pureed. With the motor running add the oils in a slow and steady stream and blend until completely emulsified. Add the salt and pepper and blend until combined. Transfer to a glass jar or a squeeze bottle and refrigerate.

Vinaigrette will last up to one week.