STONEHOUSE CITRUS VINAIGRETTE

This simple vinaigrette works for any salad, all year round.

• 1/2 c. Stonehouse Blood Orange or Persian Lime Olive Oil
• 1/4 c. Stonehouse White Balsamic Vinegar
• 1 shallot, peeled and minced fine
• salt and freshly ground pepper to taste

Procedure:
Combine the vinegar, salt, pepper and shallot and let stand for 5 minutes. This time allows the vinegar to gently "cook" the shallot, thus mellowing the flavor. Slowly whisk in the olive oil until completely blended, and enjoy!

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