Insalata Verde e Arance

Chef Jimmy Gherardi

Insalata Verde e Arance green salad with orange

  • 1/4 cup red wine vinegar
  • 1 teaspoon fresh grated orange zest
  • 1/4 cup fresh squeezed orange juice
  • 1/2 teaspoon prepared mustard, your choice
  • 3/4 cup olive oil
  • salt and pepper in a non-reactive bowl whisk together the vinegar, orange zest, orange juice and mustard.

In a slow steady stream whisk in the olive oil and continue to whisk until well emulsified. Add salt and pepper to taste and whisk again. Use with your choice of greens.