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.