1 onion, minced, use 2 T.3 tablespoons fresh orange juice1 teaspoon orange zest3 tablespoons aged white balsamic vinegar1 tablespoon red wine vinegarSalt and freshly ground black pepper
3/4 cup extra-virgin olive oil
In a small bowl, whisk together the onion, vinegar, oil, salt and pepper. Serve with a salad or grilled vegetables. Add minced fresh herbs as desired.
Chef Bernard Kinsella
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This recipe was most recently featured in
Boston Organics Newsletter No. 03 of 2012.