Before I began this post I had to look up how to spell “vinaigrette.” Doesn’t that look wrong? That’s because most people spell it “vinegarette.” When googling, I read that “naive diners and restaurant workers alike commonly mispronounce the classic French dressing called ‘vinaigrette’ as if it were ‘vinegarette’”.
I guess I’m a naive diner. C’est la vie!
Now back to business…citrus vinaigrette. I was inspired to try this after dining at one of my favorite Chicago brunch spots, Uncommon Ground. Their New Year’s Eve menu has a salad with a clementine dressing that sounds delicious! So I tried to whip up something of my own for my pomegranate, goat cheese and pecan salad.
Key Ingredients:
- Extra Virgin Olive Oil
- Apple Cider Vinegar
- Garlic
- Honey
- Clementines
- Grapefruit
- Sugar
1. Mix 1/2 cup of olive oil with 1/4 cup of apple cider vinegar. Squirt about 1 tablespoon or 1 1/2 tbsp of honey and stir with spoon.
2. Add about 1 teaspoon of minced garlic
3. Cut 3 clementines into halves and squeeze juice and some pulp into the mixture and 1/2 of a ruby red grapefruit.
4. Add sugar to taste. I added about 1 1/4 tablespoons. If the vinaigrette still tastes a bit heavy then add a few more splashes of apple cider vinegar.
Happy Eating!
Kara
