I recently attended a dinner series at the Stillheart Institute in Woodside California. With chefs from Bauman College in Berkeley preparing food. Our second course was a beautiful simple green salad with blackberries and a light vinaigrette – I fell in love with it.After asking about the ingredients, I learned it was just a simple olive oil, fresh orange and white vinegar dressing.
Yesterday when I was making my “Pretty Beet Salad” I knew this vinaigrette was exactly what it needed. The flavors mixed with the beets were delicious! I am excited about it’s simplicity and versatility.
This recipe is for a 2 person serving, but can be doubled or tripled depending on what your needs are. As always, have fun playing with the different flavors and ingredients, make it your own! Try varying the amount of olive oil or adding some fresh herbs!
This can be served with the “Pretty Beet Salad” or with your own favorite dish.
- 1 half orange juiced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon of white balsamic vinegar
- Optional: Zest of orange, red onions, shallots
- Whisk together
- Drizzle over salad